Coleman Oxmoor House
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January 16, 2018 09:52 PM
Coleman Oxmoor House Photography Colin Price; Food Styling Margaret Dickey; Prop Styling Thom Driver
Garlic-marinated strip steak
12 hr, 30 min
30 min
4
Entree

2 tablespoons olive oil

2 tablespoons minced shallots

1 tablespoon minced garlic

½ teaspoon table salt

½ teaspoon black pepper

1 (1 1/2- pound) strip steak

¾ cup balsamic vinegar

1 tablespoon dark brown sugar

3 thyme sprigs

Combine the oil, shallots, garlic, salt, and pepper in a medium bowl; add the steak, and toss to coat.

Tear or cut 4 (18-inch) squares of heavy-duty aluminum foil. Cut the steak into 4 equal pieces. Place one steak piece in the center of each foil square. Drizzle with any remaining olive oil mixture. Bring the sides up and over the steak; double-fold the top and sides of the foil to tightly seal. Refrigerate 12 to 24 hours.

Heat a camping stove or grill to very high (about 450° to 500°F), or fit to grilling grate directly over the heat source, or place directly on hot coals. Cook until desired degree of doneness, about 4 to 5 minutes per side.

Combine the vinegar, brown sugar, and thyme in a small saucepan on the camping stove or grilling grate. Bring to a boil, and cook, stirring occasionally, until the mixture is reduced to about ½ cup and thickened, about 20 minutes. Serve the sauce with the steaks.

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