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Grilled New York Strip Steak with Pan Roasted Figs and Shallots

Tender and flavorful, the New York Strip Steak is a customer favorite.  The fig and shallot mixture makes this a restaurant-worthy, five-star dish.

 

Prep Time: 30 min

 

Cook Time: 30 min

 

Yield: 2 servings

Measurements Ingredients Savings Availability
Beef New York Strip Steaks Weekly Special $8.99 lb. - Save $4 lb. Add to Shopping list
  Salt & Pepper $ Add to Shopping list
3 tbsp.  Goat Cheese $ Add to Shopping list
 

Galic & Herb

3 tbsp.  Olive Oil - 750 ml. Weekly Special $5.99 - Save $2 Add to Shopping list
6 Pieces  Shallots $ Add to Shopping list
 

Peeled & Quartered

10 to 12 Pieces  Black Olives $ Add to Shopping list
 

Pitted

6 ounces  Balsamic Vinegar $ Add to Shopping list
1 sprig  Thyme $ Add to Shopping list
Figs $ Add to Shopping list
 

Quartered

1/2 stick  Butter Weekly Special $2.99 - Save $1 Add to Shopping list
3 tbsp.  Parsley $ Add to Shopping list
 

Chopped

1. Season Steak with salt and pepper, grill to your liking, hold aside.

 

2. In a sautee pan over med high heat, sweat the shallots and olive in olive oil until translucent.

 

3. Add sprig of fresh thyme and deglaze the pan with balsamic vinegar.

 

4. Add figs and butter, swirling them around till the butter melt, add parsley.

 

5. Place your steaks on a serving platter and smear 1 ounce of goat cheese on each steak.

 

6. Spoon fig and shallot mixture over each steak and serve.