Rosemary-grilled New York Strip With Smoky Eggplant Relish

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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.)
• 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
• 1 tablespoon minced garlic
• 1/2 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 3 tablespoons roughly chopped fresh parsley

Recipe

• 1 in a small bowl, combine the rosemary, garlic, salt, and pepper and mix well. rub the steaks all over with this herb mixture and grill them over a hot fire for 5 to 7 minutes per side for medium-rare. to check for doneness: 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. when the steaks are done to your liking, take them off the grill and let them rest for about 3 minutes.
• 2 meanwhile, make the relish:
• 3 rub the eggplant and onions with the oil, sprinkle with salt and pepper to taste, and grill 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, 3 to 4 minutes per side. pull them off the grill, dice them into bite size chunks, and place them in a medium bowl. add the garlic, vinegar, olive oil, parsley, and salt and pepper to taste and toss well.
• 4 by this time the steaks should be just right, serve them up with a few heaping spoonfuls of the relish. enjoy!