Rosemary Grilled New York Strip with Smoky Eggplant Relish
Elevate your next grilling night with this Rosemary Grilled New York Strip with Smoky Eggplant Relish—a gourmet fusion of bold flavors and simple techniques. Perfectly marinated New York strip steaks are infused with the earthy aroma of fresh rosemary and seared to tender, juicy perfection on the grill. Paired with a vibrant relish made from fire-roasted eggplant, charred red bell peppers, and a tantalizing blend of smoked paprika, cumin, and lemon juice, this dish strikes the perfect balance between rustic and refined. The caramelized sweetness of the smoky vegetables complements the richness of the steak, creating a symphony of flavors worthy of a restaurant menu. Ready in just under an hour, this recipe is ideal for an intimate dinner for two or to impress at your next backyard barbecue. Serve with fresh parsley for a pop of color and enjoy a steakhouse-quality meal at home! Keywords: grilled New York strip, rosemary steak recipe, smoky eggplant relish, fire-roasted vegetables, gourmet grilling recipe.
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Recipe Information
Ingredients
- 2 pieces (12 oz each) New York strip steaks
- 2 sprigs Fresh rosemary
- 4 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 large (about 1 lb) Eggplant
- 1 medium Red bell pepper
- 1 small Red onion
- 2 tablespoons Lemon juice
- 1 teaspoon Cumin powder
- 1 teaspoon Smoked paprika
- 2 tablespoons, chopped Parsley
Instructions
Preheat your grill to medium-high heat.
Rub the New York strip steaks with 2 tablespoons of olive oil, salt, black pepper, and finely minced garlic. Place a sprig of rosemary on each steak and press it gently into the meat. Let the steaks sit at room temperature while you make the relish.
Prick the eggplant all over with a fork. Place the eggplant and red bell pepper directly on the grill grates. Cook, turning occasionally, until the eggplant is soft and the skin of the bell pepper is charred, about 10-15 minutes.
Remove the grilled vegetables and let them cool slightly. Peel the charred skin from the bell pepper and eggplant, then dice both finely.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add finely chopped red onion and sauté until softened, about 3 minutes.
Stir in the diced eggplant and red pepper, followed by the lemon juice, smoked paprika, and cumin powder. Cook for 2-3 minutes until the flavors meld together. Remove from heat and stir in chopped parsley. Set aside.
Clean your grill grates and lightly oil them to prevent sticking. Place the steaks on the grill, rosemary side down. Cook for 4-5 minutes per side for medium-rare, or adjust to your preferred doneness level.
Remove the steaks from the grill and let them rest for 5 minutes, tented loosely with foil to retain heat.
Serve the steaks with a generous spoonful of smoky eggplant relish on top or on the side. Garnish with additional rosemary if desired.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.4 g | 227% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3213 mg | 140% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 27.1 g | ||
| Protein | 162.1 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3291 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
