Grilled New York Strip with Steak Onions

Grilled New York Strip with Steak Onions

Everyone has a favorite steak cut, but the New York strip often gets overlooked in favor of ribeyes or filets. Don’t get me wrong, both of those cuts are great, but there’s something about a NY strip that deserves more attention.

It’s still part of the loin, so it has a good amount of tenderness but without the fattiness of a ribeye. The flavor is also more pronounced than a filet, giving it that beefy taste you want in a steak. This offers an outstanding balance of texture and flavor. 

On to the Steak Onions, the secret weapon you didn’t know you needed. They are perfect for smothering a steak or chops, but they go beyond grilled meats. You’ll reach for these sweet, tangy, and slightly spicy onions for everything from a chicken philly to breakfast hash. They add depth and texture that can elevate any dish. Think cheeseburgers, chicken sandwiches, or even a homemade pizza. This one’s a keeper.

Main Ingredients:

New York Strips: This cut is leaner than a ribeye but more flavorful than a filet. It’s perfect for grilling and holds up well to bold flavors like the Steak Onions.

White or Yellow Onions: These will caramelize down into sweet, tender goodness. The light caramelization is key to the sauce that will smother your steak.

Balsamic Vinegar: Adds acidity and depth of flavor to the onions. When reduced, it turns into a rich, syrupy glaze that’s the perfect contrast to the sweet onions.

Honey: balances out the vinegar’s tartness and the onions’ savoriness while transforming the vinegar into a syrup without much liquid reduction.

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Grilled New York Strip with Steak Onions

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Course: Dinner + Mains

A New York strip is perfect for grilling and holds up well to bold flavors like the Steak Onions.

Servings: 4

1/2x 1x 2x

4

servings

Prep time

5

minutes

Cooking time

45

minutes

Resting Time

10

minutes

Total time

1

hour 

Cook Mode

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Ingredients

• Steak

• 4 new york strips

• salt and pepper to taste

• Steak Onions

• 2 1/2 lb white or yellow onions,
  sliced, about 3 medium onions

• 3 tbsp sunflower oil, or neutral oil

• 3/4 cup  balsamic vinegar

• 1 tbsp worcestershire sauce

• 4 tbsp honey

• 1 tsp salt

• 1/2 tsp red chili flakes

• 3/4 tsp fresh rosemary chopped

Method

• Prep the onions: Heat 3 tablespoons of sunflower or neutral oil in a large skillet over medium heat. Add the sliced onions and sauté, stirring occasionally, for about 20 minutes until they soften and caramelize.
• Add: Stir in 3/4 cup balsamic vinegar, 1 tablespoon Worcestershire sauce, 4 tablespoons honey, 1 teaspoon salt, and 1/2 teaspoon red chili flakes. Continue cooking until the onions are thick and syrupy, about 10 more minutes.
• To finish the onions, Add 3/4 teaspoon rosemary and cook for an additional 5 minutes. Once done, set aside.
• Prep the steaks: While you are preparing the onions, et the New York strips come to room temperature for 30 minutes. Season generously with salt and pepper. Preheat the grill to medium-high heat.
• Grill the steaks: Grill the steaks for 4–5 minutes per side at medium-high heat for medium-rare or longer if you prefer more doneness.
• Rest and serve: Let the steaks rest for 5- 8 minutes, then smother with the Steak Onions. Serve hot.
  

Field Notes

• The onions can be prepped days in advance and reheated for a weeknight steak.