Garlic is the star of this recipe for grilled New York strip steaks topped with olive oil-roasted garlic confit. Perfect for a special occasion dinner.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
865 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for high heat and lightly oil the grate.
Step 2
Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.
Step 3
Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.
Step 4
Whisk together garlic, 1 tablespoon olive oil, salt, and black pepper in a small bowl until marinade is well combined; pour into a resealable plastic bag. Add steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
Step 5
Remove steaks from the bag, wiping off excess marinade with paper towels. Discard marinade. Generously season steaks with salt and black pepper.
Step 6
Cook steaks on the preheated grill until slightly firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes.
