Rosemary-Grilled New York Strip With Smoky Eggplant Relish

There’s something deeply satisfying about the char of a perfectly grilled steak. I recall countless summer evenings gathered around my grandfather’s oversized grill, the air thick with the scent of wood smoke and sizzling meat. He always said the secret was simple: quality ingredients, a hot fire, and a little patience. This recipe, with its vibrant rosemary crust and smoky eggplant relish, captures that same spirit of simple perfection, elevating the humble grilled steak into something truly special.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: Gluten-Free

Ingredients

• 1/2 cup minced fresh rosemary
• 3 tablespoons minced garlic
• 1/3 cup kosher salt
• 1/2 cup freshly cracked black pepper
• 4 sirloin steaks, about 1-1/2 inches thick (12 to 16 oz.)

For the Relish:

• 2 medium eggplants, cut into rounds about 1 inch thick
• 1 red onion, peeled and cut into rings about 1 inch thick
• 1/3 cup olive oil
• Salt and freshly cracked black pepper to taste
• 1 tablespoon minced garlic
• 1/2 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 3 tablespoons roughly chopped fresh parsley

Equipment Needed

• Grill
• Small Bowl
• Medium Bowl

Instructions

1. First, prepare the herb mixture. In a small bowl, combine the minced fresh rosemary, minced garlic, kosher salt, and freshly cracked black pepper. Mix all the ingredients together until they’re well combined. This fragrant mixture will form the flavorful crust on your steaks.

2. Next, rub the steaks generously with the herb mixture. Ensure each steak is thoroughly coated on all sides, pressing the herbs into the meat. This step is crucial for infusing the steak with the rosemary and garlic flavors.

3. Now it’s time to prepare the grill. Heat your grill to high heat. You’ll want a hot fire to achieve a good sear on the outside of the steaks while keeping the inside tender.

4. Place the herb-crusted steaks on the hot grill. Grill them for 5 to 7 minutes per side for medium-rare. The exact cooking time will depend on the thickness of your steaks and the heat of your grill.

5. To check for doneness, use a meat thermometer or employ the touch test. For medium-rare, the internal temperature should be around 130-135°F (54-57°C). Alternatively, you can cut into one of the steaks to see that it is about one degree less done in the center than you want, since it will cook a little more after you take it off the fire.

6. Once the steaks are cooked to your liking, remove them from the grill and let them rest for about 3 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

7. While the steaks are resting, prepare the eggplant relish. Rub the eggplant rounds and red onion rings with olive oil. Season generously with salt and freshly cracked black pepper to taste.

8. Grill the eggplant and onion around the edge of the fire, just barely over the flame (you want a medium-hot fire for these vegetables), until they are well browned and soft throughout, about 3 to 4 minutes per side. Keep a close eye on them to prevent burning, and turn them as needed to ensure even cooking.

9. Remove the grilled eggplant and onion from the grill and let them cool slightly. Once cool enough to handle, dice them into bite-sized chunks and place them in a medium bowl.

10. To the bowl with the diced eggplant and onion, add the minced garlic, balsamic vinegar, extra virgin olive oil, roughly chopped fresh parsley, and salt and pepper to taste.

11. Toss all the ingredients well to combine. Taste and adjust the seasoning as needed, adding more salt, pepper, or balsamic vinegar to your liking.

12. By this time, the steaks should be perfectly rested. Serve them immediately with a few heaping spoonfuls of the smoky eggplant relish. Enjoy!

Expert Tips & Tricks

• For the best flavor, use high-quality steaks that are at least 1 1/2 inches thick. This allows you to achieve a beautiful sear on the outside while keeping the inside perfectly cooked.
• Don’t be afraid to experiment with the herb mixture. Add a pinch of red pepper flakes for a little heat, or a squeeze of lemon juice for brightness.
• If you don’t have a grill, you can cook the steaks in a cast-iron skillet on the stovetop. Heat the skillet over high heat until it’s smoking hot, then sear the steaks for the same amount of time.
• For an even smokier flavor, add a handful of wood chips to your grill before cooking the eggplant relish.

Serving & Storage Suggestions

Serve the Rosemary-Grilled New York Strip immediately after grilling, topped generously with the smoky eggplant relish. A side of roasted potatoes or a simple green salad would complement the dish perfectly.

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. The eggplant relish can also be stored in the refrigerator for up to 3 days.

To reheat the steak, gently warm it in a skillet over low heat or in a preheated oven at 300°F (150°C) until heated through. Avoid microwaving, as it can make the steak tough. The eggplant relish can be served cold or at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	40g	62%
Saturated Fat	15g	75%
Cholesterol	150mg	50%
Sodium	1200mg	50%
Total Carbohydrate	15g	5%
Dietary Fiber	5g	20%
Sugars	5g	–
Protein	40g	80%

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

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes to the herb mixture for a spicy kick.
• Different herbs: Experiment with other herbs like thyme, oregano, or marjoram in place of rosemary.
• Grilled vegetables: Add other grilled vegetables to the relish, such as bell peppers, zucchini, or corn.
• Vinegar variation: Use red wine vinegar instead of balsamic vinegar in the relish for a different flavor profile.
• Steak Selection: Ribeye steak would work beautifully with this recipe as well.

FAQs (Frequently Asked Questions)

Q: Can I make the eggplant relish ahead of time?
A: Yes, the eggplant relish can be made up to 2 days in advance. Store it in an airtight container in the refrigerator.

Q: What’s the best way to tell if my steak is cooked to the right temperature?
A: Use a meat thermometer to ensure accuracy. Insert the thermometer into the thickest part of the steak, avoiding bone.

Q: Can I use dried rosemary instead of fresh?
A: While fresh rosemary is preferable for its flavor, you can use dried rosemary. Use about half the amount of dried rosemary as you would fresh.

Q: How do I prevent the eggplant from becoming bitter?
A: Salting the eggplant before grilling helps to draw out excess moisture and reduce bitterness. After slicing the eggplant, sprinkle it with salt and let it sit for 30 minutes. Rinse off the salt and pat the eggplant dry before grilling.

Q: What wine pairs well with this dish?
A: A bold red wine, such as Cabernet Sauvignon or Merlot, pairs well with the richness of the steak and the smoky flavors of the relish.

Final Thoughts

This Rosemary-Grilled New York Strip with Smoky Eggplant Relish is more than just a recipe; it’s an invitation to create lasting memories around the grill. The vibrant flavors and satisfying textures will undoubtedly impress your family and friends. So, fire up the grill, gather your loved ones, and savor the simple pleasures of good food and good company. I encourage you to try this recipe and share your feedback. Perhaps, pair it with a crusty loaf of bread to soak up the delicious relish juices. Enjoy!