Garlic Balsamic Brown Sugar Steaks

Garlic Balsamic Brown Sugar Steaks make a delicious entree for two, try this one on your Memorial Day barbecue!

2 Tbsp. butter

1 Tbsp. canola oil

2 cloves garlic, finely minced

2/3 cup dark brown sugar

1/3 cup aged balsamic vinegar

2 Tbsp. Worcestershire sauce

1 tsp. coarse ground black pepper

1/2 tsp. kosher salt

1/2 tsp. sriracha sauce

1/8 tsp. Cajun seasoning

1/8 tsp. cayenne

two thick cut beef tenderloins or New York Strip steaks

In a small saute pan, melt butter and oil over medium heat. Add garlic and saute for 1 minute.

Remove pan from heat, add rest of ingredients and stir until brown sugar has melted. Let cool completely.

Pour into a zip-lock bag. Close baggie and chill. Add steaks and move around so the marinade is coating well on both sides. Seal bag, removing air. Refrigerate for at least 2 hours or overnight, making sure steaks are not stacked. Turn bag now and then to evenly marinate steaks.

For rare to medium steaks, heat grill to high, place steaks onto hot, oiled grates, and grill each side 4-6 minutes depending on thickness of steaks with lid open. Watch carefully.

Let rest at least 5 minutes before cutting to let the juices settle.

Serve with Sauteed Sugar Snap Peas and Parmesan Twice Baked Potatoes.

Serves 2

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