Grilled Balsamic-Rosemary Marinated Sirloin Steak | 0 Comments
From Hot Sausage Macaroni & Cheese, Aired on Tue 3/22
Chef Jeff Henderson, steak, RV

What To Do

1. In a large glass bowl, add all ingredients except for steaks. Whisk marinade thoroughly.

2. Add steaks to marinade. Wrap plastic wrap over bowl. Set in refrigerate up to 8 hours. Remove steak from marinade. Drain excess marinade from steak. Set grill to medium high heat and grill to medium temperature. Serve with grilled vegetables.  

  • 1 cup aged balsamic vinegar
  • 1 cup soy sauce
  • 2 teaspoons Worcestershire sauce
  • ¼ cup fresh garlic, minced
  • ½ red onion, thinly sliced
  • ¼ cup premium honey
  • ¼ cup olive oil
  • 1 tablespoon ground black pepper
  • 2 pinches cayenne pepper
  • 1 teaspoon kosher salt
  • Lemon juice, from 1 lemon
  • 2 16 oz top sirloin steaks

What To Do

1.    Heat a large nonstick saucepan over medium-high heat. Add butter, sausage and vegetables to pan. Sauté 4 minutes or until sausage has browned. Take pan off heat and set aside. Combine cream and flour in a small bowl. Stir well with a whisk. Add cream mixture to pan and bring to a boil stirring constantly. Reduce heat to medium.

2.   Add cheeses and cook for 3 minutes or until cheeses have melted. Stir in pasta and garnish with parsley, if desired. Serve immediately.

  • 1 tablespoon unsalted butter
  • 2 cups hot sausages, diced
  • 3 tablespoons yellow onion, small diced
  • 1 tablespoon garlic, minced
  • 1 ¼ cups heavy cream
  • 2 tablespoons all-purpose flour
  • ¾ cups sharp cheddar cheese, shredded
  • ½ cup smoked Gouda cheese, shredded
  • 1/3 cup Monterey Jack cheese, shredded
  • 2 cups penne macaroni, cooked al dente
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons Italian parsley, chopped (optional)
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