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1
Whisk together the oils, garlic and rosemary in a large baking dish.
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2
Add the steaks and turn to coat in the marinade.
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3
Cover and refrigerate for at least 1 hour and up to 12 hours.
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4
Remove the steaks from the refrigerator 30 minutes before grilling and let sit at room temperature.
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5
Heat a grill to high heat for direct grilling.
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6
Add the soaked wood chips to the charcoal or put the wood chips in a smoker box and add to a gas grill.
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7
Close the lid and let heat for 5 minutes.
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8
Remove the steaks from the marinade and pat dry.
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9
Sprinkle both sides liberally with the salt and pepper.
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10
Grill until charred on both sides and cooked to medium-rare doneness, 5 to 6 minutes per side.
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11
Remove from the grill, drizzle with a little of the Balsamic-Rosemary Steak Sauce and let rest 5 minutes before slicing.
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12
While steaks are grilling, brush the Treviso with canola oil and season with salt and pepper.
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13
Grill until slightly charred on all sides and just beginning to wilt.
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14
Transfer to a platter, fan out the leaves, drizzle with a little balsamic, extra-virgin olive oil and crumble over the gorgonzola.
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15
Top with slices of the steak and drizzle with more steak sauce.
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16
Garnish with parsley leaves.
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17
Combine the balsamic vinegar, garlic and rosemary in a small saucepan and cook over high heat until reduced by half, about 10 minutes.
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18
Remove the rosemary and let cool to room temperature.
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19
Place the peppers, honey, horseradish, molasses, red wine vinegar, Worcestershire sauce and some of the cooled balsamic mixture in a blender.
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20
Blend until smooth.
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21
Season with the salt and pepper.
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22
Taste, and add more of the balsamic reduction as desired.
