Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sa

Savor the bold flavors of Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce—a recipe that perfectly balances smoky, peppery New York strip steaks with a rich, tangy sauce. Coated in coarse black pepper and seared to perfection on the grill, these tender steaks are elevated by a luxurious reduction of cabernet sauvignon, balsamic vinegar, and beef stock, infused with the warmth of thyme, garlic, and a touch of honey. A final garnish of fresh parsley adds a pop of color and freshness to this steakhouse-worthy dish. Ready in under an hour, this is the ultimate meal for date nights or special gatherings. Pair with roasted vegetables or creamy mashed potatoes for a restaurant-quality experience right at home!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces (8-10 oz each) New York Strip Steaks
• 2 tablespoons Coarse Black Pepper
• 1 tablespoon Kosher Salt
• 2 tablespoons Olive Oil
• 2 tablespoons Unsalted Butter
• 1 large (minced) Shallot
• 2 cloves (minced) Garlic
• 1 cup Cabernet Sauvignon
• 1 cup Balsamic Vinegar
• 1 cup Beef Stock
• 1 teaspoon Fresh Thyme
• 1 tablespoon Honey
• 2 tablespoons (chopped, for garnish) Fresh Parsley

Directions

Step 1

Preheat your grill to medium-high heat, ensuring the grates are clean and oiled.

Step 2

Pat the New York strip steaks dry with paper towels. Sprinkle the steaks evenly with kosher salt, then press the coarse black pepper firmly onto both sides of each steak.

Step 3

Drizzle the steaks with 1 tablespoon of olive oil and set them aside while you prepare the sauce.

Step 4

Heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter in a medium saucepan over medium heat.

Step 5

Add the minced shallot and garlic to the saucepan, sautéing for 2-3 minutes until softened and fragrant.

Step 6

Pour in the Cabernet Sauvignon, balsamic vinegar, and beef stock. Stir in the fresh thyme and honey. Increase the heat to bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until reduced by half and thickened to a sauce consistency.

Step 7

While the sauce reduces, place the steaks on the preheated grill. Cook for 4-5 minutes per side for medium-rare, or longer depending on your preferred doneness. Remove the steaks from the grill and let them rest for 5 minutes.

Step 8

Strain the reduced sauce through a fine mesh strainer into a small bowl or gravy boat, discarding the solids.

Step 9

Plate the grilled steaks and drizzle with the Cabernet Balsamic sauce. Garnish with chopped fresh parsley before serving.

Step 10

Serve hot and enjoy with your choice of sides, such as roasted vegetables or mashed potatoes.

Nutrition Facts

Serving size	(1905.7g)

Amount per serving	% Daily Value*
Calories	3582.7

Total Fat 231.7g	0%
Saturated Fat 95.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 674mg	0%
Sodium 3140.0mg	0%
Total Carbohydrate 85.5g	0%
Dietary Fiber 5.8g	0%
Total Sugars 59.6g
Protein 237.2g	0%

Vitamin D 0IU	0%
Calcium 320.0mg	0%
Iron 25.0mg	0%
Potassium 3739.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.8%

Protein: 28.1%

Carbs: 10.1%