Grilled Boneless Strip Steaks with Merlot Sauce New Potatoes and Wilted Garlicky Spinach
Grilled Boneless Strip Steaks with Merlot Sauce
  • 6 hrs
    Prep Time
  • 15 min
    Cook Time
  • 4
    Servings

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Ingredients
Steaks:
  • 4 Omaha Steaks Boneless Strip Steaks, 10 ounces each
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
Sauce:
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 cup diced onion
  • 1 cup sliced carrot
  • 1 cup chopped celery
  • 3 bay leaves
  • 1 teaspoon black peppercorns
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 3 cups Merlot wine (about 3/4 bottle)
  • 3 cups Beef Stock (see below)
Potatoes:
  • 8 new potatoes (about 1-1/4 pounds), cleaned thoroughly
  • 4 sprigs mint
  • 2 tablespoons butter, diced
  • 1 teaspoon chopped parsley, for garnish
Wilted Spinach:
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 pound spinach, well washed and stemmed
  • Salt and freshly ground black pepper, to taste
Beef Stock:
  • 2 pounds beef bones, meat and trimmings
  • 3 carrots, chopped
  • 2 small onions, chopped
  • 2 cups hot water
  • 1 leek, chopped
  • 1 stalk celery, coarsely chopped
  • 2 tomatoes, quartered (or 1 cup canned plum tomatoes, with liquid)
  • 3 garlic cloves, crushed
  • 8 sprigs fresh parsley
  • 2 bay leaves
  • 4 sprigs fresh thyme, or 1/2 teaspoon dried thyme
  • 2 tablespoons champagne vinegar or white wine vinegar
Preparation
  1. Preheat the oven to 450°.
  2. Place the beef bones, meat, and trimmings in a roasting pan with the carrots and onions.
  3. Roast in the oven for 30 to 40, stirring occasionally, until the mixture is browned. Transfer to a stockpot.
  4. Pour off the fat from the roasting pan and deglaze with the hot water, scraping the sides and bottom of the pan to loosen all the pieces.
  5. Add this mixture to the stockpot along with the remaining stock ingredients.
  6. Add enough water to cover the mixture by 2 inches and bring to a boil.
  7. Reduce the heat and simmer the stock for at least 4 hours, uncovered.
  8. Occasionally skim off any impurities that rise to the surface as it cooks. Add more water as necessary to keep the mixture covered.
  9. Strain, discard the solids, and let the stock cool.
  10. Cover and refrigerate until needed (keeps up to 5 days in the refrigerator or can be frozen up to 3 months).
  11. To prepare the sauce, heat the olive oil in a saucepan.
  12. Add the garlic, onion, carrot, celery, bay leaves, and peppercorns and sauté over medium heat for 7 or 8 minutes, until the vegetables are well softened.
  13. Add the sugar and caramelize the vegetables for 2 to 3 minutes, stirring frequently.
  14. Season with the salt, stir in the wine, and cook at a low boil until the liquid is reduced by two-thirds (about 40 minutes).
  15. Add the stock and reduce by two-thirds again (35 to 40 minutes longer).
  16. Strain through a fine-mesh strainer into a clean saucepan and continue to reduce the sauce until about 1 cup remains and it is thick enough to coat the back of a spoon.
  17. Place the potatoes and mint in a saucepan of cold salted water.
  18. Bring to a boil and simmer for about 12 minutes or until tender when pierced with a knife.
  19. Drain, cut in half, and dot with the butter so they are coated when it melts.
  20. When ready to serve, garnish with the parsley.
  21. Season the steaks with salt and pepper.
  22. Heat the oil in a heavy cast-iron skillet over high heat until the oil begins to smoke.
  23. Add the steaks to the hot pan and sear on the first side for about 4 minutes.
  24. Turn over and sear for 3 to 4 minutes for medium-rare.
  25. Cook for 1 to 2 minutes longer on each side for medium, or cook to desired doneness.
  26. While the steaks are cooking, prepare the spinach.
  27. Heat the olive oil in a sauté pan, add the garlic, and sauté for 2 minutes, until softened.
  28. Add the spinach and sauté, while tossing, for 2 minutes longer, until wilted.
  29. Season with salt and pepper.
  30. Ladle the sauce onto warm serving plates, place the steak on the sauce, and serve with potatoes and spinach.