Grilled New York Strip with Virginia Bacon Brown Butter Sauce and Balsamic Drizzle

Ingredients

• 1 1/2 inch thick cut New York strip steak
• 1/2 teaspoon kosher salt and freshly cracked pepper
• 2 tablespoons unsalted butter
• 2 strips of thick cut Virginia bacon, sliced into 1/4-inch strips
• 1/2 cup balsamic vinegar

Preparation

1. Season both sides of steak with salt and pepper. Allow steaks to sit for 30 minutes at room temperature.
2. For butter sauce, take 1 tablespoon each of butter and bacon, and sauté in pan to render fat out of bacon, browning and crisping it. Drain fat from pan, leaving bacon. Add remaining 1 tablespoon of butter to sauté pan with bacon and brown butter over high heat.
3. For balsamic drizzle, place vinegar in sauce pan and reduce to 1/4 cup or until it coats spoon.
4. Set up fire for direct grilling with Kingsford charcoal. While grill heats, remove steaks from refrigerator to come to room temperature.
5. When briquets are burning hot, pour coals into bottom grill and place grate on top. Once grill has reached 700°F, place steak on grill and cook for approximately 6 minutes, then flip. Cook approximately 6 minutes more and then flip again. Cook for about 5 minutes more, flip and cook until steak reaches an internal temp of 126°F for medium rare steak.
6. Allow steak to rest for 5 minutes. Spoon bacon brown butter sauce over steak and drizzle with balsamic reduction. Serve hot.

Notes, Tips & Suggestions

Recipe created by Tuffy Stone

Source

Kingsford Charcoal

© 2014 All rights reserved.

Balsamic Marinated Steak & Asparagus

Ingredients

• 4 beef round (sirloin) tip side steaks, cut 1 inch thick (about 8 ounces each)
• 1 pound fresh asparagus
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Marinade

• 2/3 cup prepared balsamic vinaigrette
• 2 tablespoons Dijon-style mustard

Almond Crusted Pork with Mango Relish

ngredients

Mango Relish:

• 2 large, ripe mangos, peeled,
• pitted and diced
• 1/4 cup minced red onion
• 1/4 cup minced red bell pepper
• 1 tablespoon red wine vinegar
• 1 teaspoon chopped fresh mint
• Sea salt and freshly ground
• pepper to taste

Almond Crusted Pork:

• 3/4 cup chopped, toasted almonds, divided
• 2 tablespoons brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 2 pounds pork tenderloin
• 1 1/2 tablespoons extra virgin olive oil
• Sea salt and freshly ground pepper to taste

Preparation

1. For relish, stir together mangos, onion, bell pepper, vinegar, mint, and salt and pepper in a medium bowl; cover and refrigerate until ready to serve.
2. To prepare pork on grill: Finely chop 1/2 cup almonds and stir in brown sugar and seasonings. Brush pork with oil then season with salt and pepper; roll in almond mixture, pressing into the surface. Transfer to a piece of heavy-duty foil and press any remaining nuts onto the top. Grill over medium heat, turning occasionally to brown each side, for 35 to 40 minutes or until the internal temperature reads 160°F on a meat thermometer. Let stand for 5 minutes before slicing.
3. To prepare pork in oven: Adjust oven rack to middle position and heat oven to 450°F. For the pork, finely chop 1/2 cup almonds. Stir in brown sugar and seasonings; transfer almond mixture to baking sheet. Brush pork with 1 1/2 tablespoons oil then season with salt and pepper; roll in almond mixture, pressing into the surface. Lightly spray pork with olive oil spray. Cook pork on foil-lined baking sheet until exterior is golden brown and meat reaches 160°F, 35 to 40 minutes, turning pork halfway through cooking. Let stand for 5 minutes before slicing.
4. To assemble, top sliced pork with mango relish and toasted almonds.

Preparation Time

30 minutes

Cook Time

30 minutes

Serves

Makes 6 servings

Source

Almond Board of California
National Mango Board

© 2014 All rights reserved.

Fudgy Beet Brownies

Ingredients

• 1 jar (15.5 ounces) Aunt Nellie's Harvard Beets, not drained
• 1 box dark or milk chocolate brownie mix (for 13-by-9-inch pan)*
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup semi-sweet chocolate chips or chunks
• Confectioners' sugar (optional)

Parmesan-Crusted New York Pork Chops

Ingredients

• 4 boneless New York (top loin) pork chops, about 1-inch thick
• 1 tablespoon olive oil
• 1 1/2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup panko bread crumbs, (Japanese-style bread crumbs)
• 1/3 cup freshly grated Parmesan cheese

Grape, Feta and Mint Quinoa Salad

Ingredients

• 1 cup quinoa
• 1 1/3 cups water
• 1 cup red seedless California grapes
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh lemon juice
• 8 fresh mint leaves, coarsely chopped
• Sliced green onion tops (optional garnish)

Preparation

1. Rinse quinoa in fine-mesh sieve. Put in medium saucepan with water and bring to a boil; reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes. Remove cover and fluff with fork. Cover and refrigerate until chilled.
2. Stir together quinoa, grapes, cheese, lemon juice and mint in large bowl. Top with green onions, if desired.

Calories:	228		Total Fat:	6g
Cholesterol:	17mg		Protien:	8g
Carbohydrates:	36g		Sodium:	222mg

Serves

4 servings

Source

California Table Grape Commission

© 2014 All rights reserved.

Black garlic tea vinagrette

• 1 Clove Black garlic
• 1 cup brewed black tea
• 1/2 tsp onion powder
• 1/2 smoked paprika 
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1/2 seasoning salt