Grilled Spicy New York Strip Steak With Chocolate Merlot Sauce

There’s a certain magic that happens when you combine the savory richness of perfectly grilled steak with the unexpected depth of chocolate. I remember the first time I experimented with this combination. It was a late summer evening, and I was grilling steaks for friends. On a whim, I decided to whip up a quick red wine reduction with a bit of bittersweet chocolate I had on hand. The result was a symphony of flavors – the smoky char of the steak, the spicy kick of the taco seasoning, and the velvety, slightly bitter chocolate sauce that tied it all together. The murmurs of approval around the table that night confirmed it: this was a recipe worth sharing.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 2
• Dietary Type: Gluten-Free (if using gluten-free soup mix)

Ingredients

Sauce

• 1 tablespoon extra virgin olive oil
• 1 medium onion, thinly sliced
• 2 teaspoons garlic, minced
• 1 jalapeño pepper, minced
• 1 1⁄2 cups Merlot
• 1 tablespoon dry onion soup mix (gluten-free, if needed)
• 3 ounces bittersweet chocolate, coarsely chopped

Steak

• 1 New York strip steak (1 inch thick)
• 1⁄4 cup taco seasoning mix

Equipment Needed

• Medium saucepan
• Grill or broiler
• Tongs

Instructions

1. Begin by preparing the sauce. In a medium saucepan, heat the extra virgin olive oil over medium-high heat.
2. Add the thinly sliced onion, minced garlic, and minced jalapeño to the saucepan. Sauté until the onions are soft and translucent, about 5 minutes. Be careful not to burn the garlic.
3. Remove the pan from the heat momentarily and carefully add the Merlot to the pan. Return to the stovetop and increase the heat to high. Reduce the wine by half, which should take about 5-7 minutes. This concentrates the flavors of the wine, creating a richer base for the sauce. Keep a close watch to prevent it from boiling over.
4. Reduce the heat to low and stir in the dry onion soup mix and coarsely chopped bittersweet chocolate. Stir continuously until the chocolate is completely melted and the sauce is smooth. This may take a few minutes. Ensure the heat remains low to prevent the chocolate from seizing.
5. Keep the chocolate Merlot sauce warm on very low heat until ready to serve. Stir occasionally to prevent a skin from forming.
6. Preheat your grill or broiler to high heat. Make sure the grates are clean to prevent sticking.
7. Thoroughly season the New York strip steak with the taco seasoning mix. Press the seasoning into the steak to ensure it adheres well.
8. Grill or broil the steak to your desired doneness. For a medium-rare steak (130-135°F), grill for approximately 4-5 minutes per side. Use a meat thermometer to ensure accuracy. Remember that the internal temperature will continue to rise slightly after removing the steak from the heat.
9. Let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
10. Serve the grilled steak immediately, drizzled generously with the warm chocolate Merlot sauce.

Expert Tips & Tricks

• Spice Level Adjustment: Adjust the amount of jalapeño pepper to control the spiciness of the sauce. For a milder sauce, remove the seeds and membranes from the jalapeño before mincing.
• Chocolate Selection: The quality of the chocolate greatly impacts the flavor of the sauce. Use a good quality bittersweet chocolate with a cocoa content of at least 70% for the best results.
• Steak Doneness: Use a meat thermometer to ensure your steak is cooked to your desired doneness. Insert the thermometer into the thickest part of the steak, avoiding bone.
• Make-Ahead Option: The chocolate Merlot sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat before serving.
• Deglazing the Pan: For added depth of flavor, deglaze the pan after sautéing the onions, garlic, and jalapeño with a splash of red wine vinegar before adding the Merlot.

Serving & Storage Suggestions

Serve the grilled steak immediately, drizzled generously with the warm chocolate Merlot sauce. A side of roasted vegetables or mashed potatoes complements the richness of the dish perfectly.

Leftover steak should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven. The chocolate Merlot sauce can also be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally.

Do not leave the cooked steak or sauce at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	558.5 kcal	N/A
Calories from Fat	247 g	44%
Total Fat	27.5 g	42%
Saturated Fat	9.3 g	46%
Cholesterol	107.7 mg	35%
Sodium	807.9 mg	33%
Total Carbohydrate	16.4 g	5%
Dietary Fiber	2.4 g	9%
Sugars	4.9 g	N/A
Protein	28.7 g	57%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Wine Substitution: If you don’t have Merlot, you can substitute another dry red wine, such as Cabernet Sauvignon or Pinot Noir.
• Spice Level: For a less spicy dish, omit the jalapeño pepper or use a milder pepper, such as Anaheim.
• Sweetness: If you prefer a sweeter sauce, add a teaspoon of honey or maple syrup to the sauce while it’s simmering.
• Vegetarian Option: Portobello mushrooms can be marinated in balsamic vinegar and taco seasoning then grilled as a substitute for the steak.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak?
A: Yes, you can use other cuts of steak, such as ribeye or sirloin, but adjust the cooking time accordingly to reach your desired doneness.

Q: Can I make the chocolate Merlot sauce ahead of time?
A: Absolutely! The sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.

Q: What if I don’t have dry onion soup mix?
A: You can substitute a pinch of onion powder, garlic powder, and dried herbs such as thyme and rosemary.

Q: Can I grill the steak indoors?
A: Yes, you can use a grill pan on your stovetop or broil the steak in your oven.

Q: What side dishes pair well with this steak?
A: Roasted vegetables, mashed potatoes, or a simple green salad are all excellent choices.

Final Thoughts

This Grilled Spicy New York Strip Steak with Chocolate Merlot Sauce is a dish that’s sure to impress. The combination of savory, spicy, and sweet flavors is truly unforgettable. Don’t be afraid to experiment with the recipe and make it your own. I encourage you to try it out, and I’d love to hear about your experience. Consider pairing it with a robust red wine to further enhance the flavors. Happy cooking!