Grilled New York
With Shallot & Red Wine sauce
(from Chef Nathan Vasquez-NV Cafe & Catering)
4 Shallots (sliced in thin rings)
4 Tablespoons Olive oil
1 Cup red wine
1 Cup beef broth
Salt and freshly ground black pepper
1 (10oz) New York Steak
1 Tablespoon cold butter (in small chunks)
In a medium saucepan over medium-high heat, sauté the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning and season with salt and pepper, to taste. Keep warm on low heat.
Brush the steak on both sides with 2 tablespoons of the olive oil and season with salt and pepper. Place on the center of grill and sear for 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger. The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tent with aluminum foil, 5 to 10 minutes to allow the juices to reabsorb into the meat. Finish the sauce by whisking in the chunks of cold butter, plate your steak and serve some of the sauce on top (serve the rest on the side). Enjoy!