There were so many entries for our summer grilling contest that it took us a while to choose. (yes, we cooked each and every one!)
After much deliberation we chose Greg’s Chili Steak Recipe. It had an interesting combination of flavors that we had never tried before, used ingredients found in most kitchens, and also passed the kid-test (Josh’s nieces and nephews loved it)
Give it a try yourself and let us know what you think
Chili Beef with Balsamic Honey Walnuts
1 (1 1/2 lb) Flat Iron steak (Shoulder Top Blade Steak), 1 inch thick
2 tablespoons extra virgin olive oil, divided
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 teaspoon Salt
1/2 teaspoon ground black pepper
1 onion, thinly sliced
1/4 cup balsamic vinegar
2 tablespoons honey
1/3 cup chopped walnuts
1 teaspoon fresh rosemary
2 tablespoons butter
1. Rub steaks with 1 tablespoon olive oil and season with mixture of chili powder, cumin, salt and pepper. Grill steaks over medium-high heat 4 minutes per side for rare to medium rare.
2. In a small sauté pan over the grill cook onions in remaining olive oil until tender, 5 minutes until tender. Add balsamic vinegar and cook until liquid has evaporated, 3-4 minutes. Add honey, walnuts, rosemary and butter, mixing until butter melts and is incorporated.
3. Let beef rest 5 minutes before serving topped with honey walnut mixture.