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Balsamic Steak with Grape & Blue Cheese Relish
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Steak is an easy choice for a quick weeknight meal and with a simple marinade and a fresh relish, it can be elevated to an entirely new level of flavor. Our Balsamic Steak with Grape Relish is rich, juicy, and full of depth. The marinade infuses the steak with bold savory notes, and once grilled to perfection, the steaks are topped with a sweet, savory, and tangy relish, resulting in a perfectly balanced dish that feels both effortless and elevated.
1⁄4
cup
Natural Grocers® Brand Organic Extra Virgin Olive Oil
1⁄4
cup
Natural Grocers Brand Organic Balsamic Vinegar
1⁄8
cup
Worcestershire sauce
1⁄8
cup
Natural Grocers Brand Organic Coconut Aminos (or sub tamari)
2
teaspoons
Natural Grocers Brand Organic Dijon Mustard
1
medium organic garlic clove, minced
1
capsule 400 IU vitamin E, opened--add to marinade (Optional; adding vitamin E oil helps to mitigate problematic compounds such as Heterocyclic Amines)
2
(8-ounce) 100% grassfed New York strip or ribeye steaks
2 1⁄2
cups
organic seedless grapes, halved and then roughly chopped (any color or combo works)
4
organic green onions, root ends removed, thinly sliced
1⁄2
cup
crumbled organic blue cheese
Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste
- Make the marinade by adding all of the ingredients through the vitamin E to a small bowl and whisk together.
- Place the steaks in a shallow dish and add 1/2 cup plus 2 tablespoons of the marinade and turn to coat. Reserve the remaining 2 tablespoons of marinade. Cover the steaks and refrigerate for at least two hours; for even more flavor, marinate overnight.
- When you are ready to grill, remove the steaks from the refrigerator and let the excess marinade drip off; place the steaks on a plate. Season both sides of the steaks with salt and pepper to taste. Set aside to bring to room temperature. Note: Before grilling your steaks make sure they are out of the refrigerator for approximately 20-30 minutes. A room-temperature steak will cook more evenly, from edge to center.
- Preheat the grill to 400˚- 450˚F.
- Make the relish: Toss the grapes with green onions and cheese, add the remaining 2 tablespoons of marinade, and gently stir until well combined.
- Once the grill is hot, grill the steaks, covered, for 3-5 minutes on each side, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°F, for medium, 140°F). Do not overcook the steaks—they will continue to cook while resting. Transfer the steaks to a plate, cover with foil, and rest for 10 minutes.
- After the steaks have rested, cut into thin slices against the grain. Spoon the grape relish over the top and serve.
per one serving
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 1078 kcal | 50 g | 55 g | 71 g | 2 g |
Recommended Beverage: Wine
Recommended Style: Red
Recommended Brand: Domaine Bousquet Virgen Red Blend ROC, NSA