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Grilled Balsamic-Marinated Rib-Eyes with a Balsamic Barbecue Sauce Recipe

Grilled Balsamic-Marinated Rib-Eyes with a Balsamic Barbecue Sauce Recipe

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Grilled Balsamic-Marinated Rib-Eyes with a Balsamic Barbecue Sauce

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Ingredients:

Serving

1 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 tbsp minced garlic
2 tsp crushed red pepper flakes
4 (12 to 14-oz) rib-eye steaks
2 tbsp essence , recipe follows
1 tsp kosher salt
balsamic barbecue sauce, recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
2 tbsp olive oil
3/4 cup small diced red onion
1 tbsp sliced garlic
1 cup balsamic vinegar
2 tsp light brown sugar
1/2 cup dry red wine , preferably sangiovese
1 (14.5-oz) can diced tomatoes
1 tbsp tomato paste
2 tsp liquid smoke
1 sprig fresh rosemary
salt and freshly ground black pepper

Directions:

Place the balsamic vinegar, olive oil, garlic and pepper flakes in a 1-gallon resealable plastic storage bag and add the rib-eyes. Allow to marinate at room temperature for up to 2 hours.
Preheat a grill to medium heat.
Remove the steaks from the marinade and season on both sides with the Essence and salt. Place the steaks on the grill and cook for 6 minutes on the first side, turning a quarter turn once after 3 minutes to make a crosshatch pattern. Turn the steak over and brush with 3 tablespoons of the barbecue sauce and continue to cook for an additional 5 to 6 minutes for medium rare. Remove from the grill and serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
For the Balsamic Barbecue Sauce:
Set a 1-quart saucepan over medium heat and add the olive oil. Add the red onion and garlic and saute until the onions are lightly caramelized, about 5 to 7 minutes. Add the balsamic vinegar and brown sugar to the pan and bring to a boil. Continue to cook until the vinegar is nearly completely reduced, about 10 minutes. Add the red wine and reduce by half, about 5 minutes. Add the remaining ingredients and cook until the sauce is slightly thickened, about 7 to 8 minutes. Remove from the heat, discard the rosemary and puree using an immersion blender. Use immediately or store in an airtight plastic container in the refrigerator for up to 2 weeks.
Yield: 1 3/4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	784.44 Kcal (3284 kJ)
Calories from fat	500.13 Kcal
		% Daily Value*
Total Fat	55.57g	85%
Cholesterol	65.49mg	22%
Sodium	4163.72mg	173%
Potassium	765.38mg	16%
Total Carbs	41.36g	14%
Sugars	24.42g	98%
Dietary Fiber	4.49g	18%
Protein	21.86g	44%
Vitamin C	9.1mg	15%
Vitamin A	0.1mg	4%
Iron	6.2mg	34%
Calcium	122mg	12%

Amount Per 100 g
Calories	212.39 Kcal (889 kJ)
Calories from fat	135.41 Kcal
		% Daily Value*
Total Fat	15.05g	85%
Cholesterol	17.73mg	22%
Sodium	1127.35mg	173%
Potassium	207.23mg	16%
Total Carbs	11.2g	14%
Sugars	6.61g	98%
Dietary Fiber	1.22g	18%
Protein	5.92g	44%
Vitamin C	2.5mg	15%
Iron	1.7mg	34%
Calcium	33mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.