Grilled Balsamic-Marinated Steaks with a Balsamic Sauce

Yes, yes, I know we don't usually eat much red meat.  However, being away and having a sister that supports her local 4-H, I was tempted with a freezer full of magnificent cuts of farm raised, organic beef.  What an amazing difference in taste!  And, it goes without saying I want to take advantage of grilling in January as much as possible!!!

We spent the day outdoors and decided to complete the day with dinner outdoors to enjoy the picture perfect weather.  Having such prime steaks at my disposal I chose this recipe from the Food Network Kitchens and the sauce is from Emeril Lagasse 'New New Orleans Cooking'.

Grilled Balsamic-Marinated Steaks with a Balsamic Sauce
printable recipe

Marinade
1 c. balsamic vinegar
1/2 c. extra virgin olive oil
2 T. minced garlic
2 tsp. crushed red pepper
Salt and Pepper

Emeril's Essence (this recipe is available online if you prefer not to buy it prepackaged)

Mix all together except the Essence.  Place steaks and marinade in ziplock bags and allow to marinate for up to 2 hours at room temperature.

Preheat grill to medium heat.
Remove steaks from marinade and season both sides with Emeril's Essence.
Place the steaks on the grill and cook for 6 minutes on the first side.  Turn the steaks over and brush with the Balsamic Sauce (recipe below).  Continue to cook for 6 minutes for medium rare, longer if you prefer.

Sauce
2 T. Extra Virgin Olive Oil
3/4 c. diced red onion
1 T. sliced garlic
1 c. balsamic vinegar
2 tsp. light brown sugar
1/2 c. dry red wine (I was drinking a great label Merlot (cupcake) and used it.  Perfect!
1 can of diced tomatoes
1 T. tomato paste
1 sprig of fresh rosemary
black pepper

In a saucepan heat the oil.  Saute the garlic and onion until soft.  Add the balsamic vinegar and the brown sugar.  Bring to a boil and cook for a few minutes to reduce.  Add the wine.  Heat to a boil, turn down a tad and allow to reduce till about half.

Add the rest of the ingredients and let simmer for 20 minutes.

Remove the rosemary.  You can opt to make your sauce smooth at this point with an immersion blender.  It was getting late so I left ours chunky.

I served with some grilled potatoes and simply dressed carrots.  The carrots were steamed and tossed in butter, honey, black pepper and orange juice-which btw I went out and plucked off the tree!!

This was a hit.  It is easy for all of us to grill a great steak, especially if the meat is high quality.  But, the rave reviews this sauce got, it is well worth it to 'kick it up a notch'......ok, ok I know a little corny, but it was an Emeril recipe!