Recipes

Grilled New York Strips with Red Wine Braised Cipollini Onions

:20 min

:1 hr 20 min

Serves 6 to 8

2 Striploin grilling steaks, 1-inch thick (about 1lb each)

3 tbsp Longo’s Extra Virgin Olive Oil

1 tsp salt

1/2 tsp pepper

4 sprigs fresh Longo’s Thyme

Red Wine Braised Cipollini Onions

2 tbsp Longo’s Country Churned Unsalted Butter

1lb cipollini onions, peeled

3 tbsp brown sugar

1 cup dry red wine

1/2 cup beef broth

1/3 cup Longo’s Balsamic Vinegar

3 sprigs fresh Longo’s Thyme

1 Longo’s Bay Leaf

1/2 tsp each salt and pepper

Red Wine Braised Cipollini Onions

•Place cast iron skillet on preheated grill over medium-high heat; close lid. Let heat for 10 minutes.
•Lift lid and add butter to skillet. Add cipollini onions and sauté until golden brown. Add sugar, wine, broth, vinegar, thyme, bay leaf, salt and pepper. Bring to a simmer for 5 minutes. Close lid and grill onion mixture for about 30 minutes or until onions are tender when pierced with a fork. Remove onions with slotted spoon into bowl and continue to simmer liquid for about 10 minutes or until reduced by half. Remove bay leaf. Stir liquid back into onions and keep warm. Increase grill heat to high.
•Meanwhile, brush steaks with oil and season well with salt and pepper. Lay thyme sprigs over steaks and let stand for 10 minutes.
•Remove thyme; grill steaks for about 5 minutes per side, until medium rare or until meat thermometer reaches 135°F when inserted in centre. Remove to cutting board and tent with foil for 3 minutes. Thinly slice against the grain and serve topped with braised onions.

Per serving (1/8th recipe): 450 calories