From DN Recipes by David Nagy · Food & Beverage

Roasted Garlic Stuffed Steak with Balsamic Cream Sauce

Published

 
Ingredients
  • 4 thick-cut New York strip steaks
  • 3 heads garlic
  • 1⁄4 cup olive oil
  • 1 teaspoon sea salt
  • 3 cups fresh spinach
  • 1⁄4 cup sun-dried tomato packed in oil, diced
  • 1 lb fresh brie cheese
  • 1⁄4 cup fresh rosemary, minced
Directions
  1. Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper.
  2. Take the steaks out and let them rest about an hour before you start to work with them.
  3. Preheat oven to 350 F
  4. Slice garlic bulbs in half diagonally
  5. Season with olive oil and sea salt
  6. Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly
  7. Take out and set aside
  8. Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot
  9. Add spinach and saute until spinach is just wilted
  10. Season with salt and pepper
  11. Chop up the sun-dried tomatoes and toss with the spinach
  12. When the spinach has cooled, throw in the brie and the roasted garlic
  13. Mix together very well, and season with salt and pepper
  14. You can also throw in a teaspoon or so of fresh rosemary at this point
  15. Set aside and make the sauce (below)
  16. Cut a slit into the side of your steaks
  17. Carefully stuff the steaks with your roasted garlic stuffing
  18. BBQ for about 3-4 minutes per side, to your guests' preferences
  19. A little parsley and/or fresh rosemary to garnish
For the sauce:
  1. Melt 4 tablespoons of butter in a saucepan over low heat
  2. Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of balsamic vinegar
  3. Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3
  4. Take out the rosemary