This week’s recipe post comes to us from New York Post sports editor and self-professed foodie, Jarad Wilk, one of our newest contributors to MrFoodBlog.com. Now that it’s officially grilling season, you may be wanting to break out of the normal hamburger and hot dog routine. Jarad starts with a simple New York strip steak and adds his own secret weapon: homemade balsamic barbecue sauce! It makes for one sizzlin’ grill recipe!
Here’s a scene for you to imagine: The sun is out, children are playing a wide variety of sports in the backyard as Mom sits in a chair soaking in the rays peeking through the trees. The high-pitched screams of smiling kids battle with the chirping of the birds sitting high up in the trees surrounding the yard.
But, where’s Dad?
Well, he’s in the house marinating a few steaks and some chicken with a big smile on his face and wearing an apron that says, “King of the Grill,” or “You Kill It, I’ll Grill It,” or “The Grillfather.”
Yes, it’s time to grill. And while some may rush for the classic hamburgers and hot dogs to kick off the grilling season, I say we start with something a little bigger and bolder. You’ve been waiting all winter to pull the cover off that grill, why not start with something like grilled chicken, lamb chops, filet mignon or salmon? Maybe be a little further out-of-the-box and make grilled peaches, grilled romaine, grilled potatoes, grilled corn on the cob or grilled Turkey and pear kebobs.
The options are endless, but whatever you decide to grill, make it a meal that would rival your favorite steakhouse or barbecue joint and grill everything - sides included. Enjoy the nice weather. Enjoy standing out in the backyard in front of that grill. Make it an experience, not just something you’re doing because you have to eat. And, most important, pay attention to the food while it’s on the grill – it’s good to have char marks, not a charred meal.
I started my grilling season with a simple New York strip steak with asapargus and onion – all easily grilled. And instead of using a store-bought sauce, I made my own (and my favorite) balsamic barbecue sauce. Pair that with your favorite salad and you’re well on your way to a great meal.
Here’s what you’ll need for this healthy grilled meal:
Ingredients for Balsamic BBQ Sauce
1 cup Balsamic Vinegar
3/4 cup Ketchup
1/3 cup brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
1/2 tspn. Salt
1/2 tspn. Black pepper
Combine all of the above ingredients into a saucepan and mix together. Once the sauce becomes smooth, let it simmer over medium heat and reduce by 1/3 for about 15 to 20 minutes.
Here’s the rest of what you’ll need:
2 1-inch thick New York Strip steaks
1 lb. fresh asparagus spears, trimmed
1 large Vidalia onion
Extra Virgin Olive Oil
1. After turning your grill on and letting it heat up, whether you have a coal or gas grill, always be sure to start by cleaning the grill with a brush to give yourself the cleanest surface to work on.
2. Take the Vidalia onion and slice it into 1/4-inch thick slices. Brush with olive oil and season with salt, pepper and any other seasoning you might like to use (I personally like to keep it simple with salt and pepper). Place the onions on the grill over medum heat. After about 2 minutes (or until char marks appear on the onion), flip the onion and repeat the process on the other side.
3. Raise the heat on your grill to high.
4. Season your trimmed asparagus spears with a drizzle of olive oil and salt. (Personally, I prefer asaparagus without pepper, but feel free to use pepper, too.) Grill the asparagus over high heat for about 2 or 3 minutes – or to desired tenderness. Rotate during the cooking process, but be sure not to let the spears fall through the grill.
5. Season your steaks with salt, pepper and a little garlic powder – this is something that should be done at least one hour before cooking, but can be done the night before. (You can also marinate the steaks in the Balsamic BBQ sauce or you can wait until cooking on the grill and brush it on.) Using tongs, place the steaks on the grill over high heat. Grill for 4 minutes on each side while brushing the barbecue sauce on the meat – even if you marinated the meat in the sauce. (Rotate after two minutes on each side if you’re a fan of grill marks on everything, but I suggest you just leave the meat alone).
6. Remove the steaks from the grill and let them rest for at least 5 minutes. They should be medium rare and ready to enjoy.