Rosemary-Grilled New York Strip With Smoky Eggplant Relish Recipe

Name: Rosemary-Grilled New York Strip With Smoky Eggplant Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup minced fresh rosemary; 3 tablespoons minced garlic; 1/3 cup kosher salt; 1/2 cup freshly cracked black pepper; 4 sirloin steaks, about 1-1/2 inches thick (12 to 16 oz.); For the Relish; 2 medium eggplants, cut into rounds about 1 inch thick; 1 red onion, peeled and cut into rings about 1 inch thick; 1/3 cup olive oil; salt and freshly cracked black pepper; 1 tablespoon minced garlic; 1/2 cup balsamic vinegar; 1/4 cup extra virgin olive oil; 3 tablespoons roughly chopped fresh parsley

Servings: persons

1/2 cup minced fresh rosemary
3 tablespoons minced garlic
1/3 cup kosher salt
1/2 cup freshly cracked black pepper
4 sirloin steaks, about 1-1/2 inches thick (12 to 16 oz.)
For the Relish
2 medium eggplants, cut into rounds about 1 inch thick
1 red onion, peeled and cut into rings about 1 inch thick
1/3 cup olive oil
salt and freshly cracked black pepper
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 tablespoons roughly chopped fresh parsley

1
In a small bowl, combine the rosemary, garlic, salt, and pepper and mix well. Rub the steaks all over with this herb mixture and grill them over a hot fire for 5 to 7 minutes per side for medium-rare. To check for doneness: Cut into one of the steaks to see that it is about one degree less done in the center than you want, since it will cook a little more after you take it off the fire. When the steaks are done to your liking, take them off the grill and let them rest for about 3 minutes.
2
Meanwhile, make the relish:
3
Rub the eggplant and onions with the oil, sprinkle with salt and pepper to taste, and grill around the edge of the fire, just barely over the flame (you want a medium-hot fire for these vegetables), until they are well browned and soft throughout, 3 to 4 minutes per side. Pull them off the grill, dice them into bite size chunks, and place them in a medium bowl. Add the garlic, vinegar, olive oil, parsley, and salt and pepper to taste and toss well.
4
By this time the steaks should be just right, serve them up with a few heaping spoonfuls of the relish. Enjoy!

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup minced fresh rosemary, 3 tablespoons minced garlic, 1/3 cup kosher salt, 1/2 cup freshly cracked black pepper, and more.

Yes, Rosemary-Grilled New York Strip With Smoky Eggplant Relish falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary-Grilled New York Strip With Smoky Eggplant Relish

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