New York Strip Steaks with Balsamic Onion Confit

Serves 4
  • 3 tbsp. Kowalski's Extra Virgin Olive Oil
  • 2 tbsp. butter
  • 3 sweet onions, thinly sliced
  • 1/2 tsp. kosher salt
  • 1/4 tsp. coarse ground black pepper
  • 1 tbsp. balsamic vinegar
  • 4 New York strip steaks
  • - Kowalski's North Woods Grill Seasoning Blend

In a large skillet over low heat, heat olive oil and butter. Stir in onions, salt and pepper; cook until onions are completely softened, stirring occasionally (35-40 min.). Stir in balsamic vinegar and continue cooking to blend flavors (about 15 min.); cool. Refrigerate, covered, up to 3 days or freeze for later use. Grill steaks over high heat, covered, to desired doneness (8-12 min.), turning 2-3 times. Sprinkle both sides of steak with seasoning blend. Serve topped with onion confit.