Basketball star and restaurateur Michael Jordan raves about Delmonico steak. His famous New York steakhouse features a delicious Delmonico steak on the menu.
Here's an easy BBQ grilling recipe for Delmonico Steak, with Rosemary Skewers and Home-Made Balsamic and Ginger Sauce.
Preparation Time: 10 min
Cook Time: 15 - 20 min
Yields: 4 servings
Ingredients:
- 4-14 oz rib-eye steaks
- 2 portabella mushroom caps (gills and stems removed)
- 12 sundried tomatoes
- 4 sprigs of fresh rosemary
- olive oil or melted butter
- seasoning to taste
If the BBQ is charcoal, the coals should be red-hot. Start the BBQ before making the sauce.
Home-made balsamic and ginger steak sauce:
There's nothing like steak sauce from scratch! This one is quick and easy, and serves four.
- ½ cup balsamic vinegar
- ¼ cup fresh ginger, finely chopped
- 1 cup beef broth
- ¼ cup shallots, finely chopped
- ¼ cup carrots, finely chopped
- ¼ cup celery, finely chopped
- 1 tablespoon olive oil or melted butter
- salt and pepper (optional)
In a saucepan over medium heat, warm the oil. Add shallots, ginger, carrots and celery. Sautee until golden brown. Add balsamic vinegar, stirring gently.
Lower heat, and add beef broth. Bring the sauce slowly to a boil. Cover, reduce heat and simmer to blend flavors. Season with salt and pepper, to taste.
Grilling thesteaks
Brush steaks with oil or melted butter. Rub with salt and pepper if desired. Place steaks on BBQ grill, over a hot fire.
Steak Grilling Time
Grilling time depends on the steak thickness, and level of "doneness" desired. Approximate grilling times for a one-inch steak are:
- Rare: 4-5 minutes per side
- Medium: 6-7 minutes per side
- Well Done: 8-10 minutes per side (reduce heat to medium, to avoid burning)
While the steaks are grilling, season the mushroom caps with melted butter, salt and pepper, and put them on the grill. For juicier mushrooms, wrap the caps loosely in foil. Cook until tender.
When the steak and mushrooms caps are ready, cut the mushroom caps into quarters. With the rosemary sprigs, skewer the mushroom pieces and the sun-dried tomatoes.
Give the steak a rest of five minutes before serving, to let juices flow outward from the center. Top with rosemary skewers and home-made steak sauce.
Serve and enjoy!
