Fabrice Beaudoin, Executive Chef at the Meadows at the Lodge Restaurant here at Sunriver Resort shares his favorite steak recipe. Maybe this is what Dad really wants this Father's Day?
GRILLED NY STEAK WITH ONION JAM AND OREGON BLUE CHEESE
- 2 tablespoons bacon drippings
- 3 Vidalia onions, peeled, halved, sliced 1/4-inch thick
- 2 cloves garlic, finely chopped
- 1 jalapeno, finely diced
- 1/2 cup red wine
- 1/4 cup red wine vinegar
- 2 tablespoons grenadine
- Honey, to taste
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
Heat a cast iron skillet until hot, but not smoking. Add the drippings, heat, and then the onions, garlic, jalapeno, wine, vinegar, grenadine syrup, salt and pepper and cook, stirring occasionally, until the liquid mixture is thickened and jam-like, about 20 minutes. Taste and season with honey, salt and pepper, stir in the parsley, transfer to a bowl and let cool to room temperature
- 2 tablespoons salt
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon finely chopped fresh thyme leaves
- Canola oil
- 4 NY Strip steaks (12-ounces each) removed from the refrigerator 20 minutes before grilling
- 3/4 pound wedge blue cheese (recommended Oregon blue ) room temperature
- 2 to 3 tablespoons heavy cream
- Handful of parsley sprigs
Heat the grill to high. Mix together the salt, pepper and thyme in a small bowl. Brush the steaks with oil on both sides and season with the salt mixture. Grill steaks until golden brown and slightly charred on both sides and cooked to medium-rare doneness.
Just before the steaks are done, use a fork to mash the cheese with some of the cream, so that it is chunky but a bit creamy. Mound some on each steak, and let melt very briefly, so the steaks don't overcook. Remove to a platter and let rest 5 minutes before serving. Top with parsley sprigs and serve
Pair with your favorite Oregon IPA. A floral-like IPA will go better with this steak, as opposed to a hop heavy beer.