with Tomato and Roasted Garlic Confit
Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Wine Suggestion: Austral Red Wine Limited Release, Canoe Ridge Estate Merlot, Cold Creek Vineyard Cabernet Franc, Cold Creek Vineyard Cabernet Sauvignon, Grenache Limited Release
3 Pounds Certified Angus NY strip steaks
2 Tbs Fresh Thyme, chopped
2 Tbs Fresh Oregano, chopped
2 Tbs Fresh Rosemary, chopped
1/4 cup Italian Parsley, chopped
Salt and Black Pepper to taste
Season the steaks with salt and pepper. Combine the herbs and coat the steaks well. Pat down to help them stick. Preheat a grill and cook the steaks to desired doneness. Usually about 4 to 5 minutes per side depending on thickness. Allow to sit for 5 minutes before slicing.
To serve, slice the steaks and divide between 6 plates. Top with the tomato confit.
10 Cloves garlic
1/2 cup olive oil
1 28oz Can diced tomatoes
2 bay leaves
10 sprigs fresh thyme
2 Rosemary Sprigs
3/4 cup Madeira
1/4 cup Sugar
Salt and pepper to taste
For the tomatoes, heat a sauté pan over medium heat and add the olive oil. When the oil is hot, add the garlic cloves. Keep turning the garlic until it gets browned on all sides, about 10 minutes. Add the tomatoes and herbs. Lower heat and allow to cook until the tomatoes start to look dry. About 20 minutes. Add the Madeira, sugar, salt, and pepper. Allow to cook 5 more minutes. Remove the herbs from the pan and mash the garlic cloves into the tomatoes.
