- 1 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 2 tablespoons minced garlic
- 2 teaspoons crushed red pepper flakes
- 4 (12 to 14-ounce) rib-eye steaks
- 2 tablespoons Essence, recipe follows
- 1 teaspoon kosher salt
- Balsamic Barbecue Sauce, recipe follows
Place the balsamic vinegar, olive oil, garlic and pepper flakes in a 1-gallon resealable plastic storage bag and add the rib-eyes. Allow to marinate at room temperature for up to 2 hours.
Preheat a grill to medium heat.
Remove the steaks from the marinade and season on both sides with the Essence and salt. Place the steaks on the grill and cook for 6 minutes on the first side, turning a quarter turn once after 3 minutes to make a crosshatch pattern. Turn the steak over and brush with 3 tablespoons of the barbecue sauce and continue to cook for an additional 5 to 6 minutes for medium rare. Remove from the grill and serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
For the Balsamic Barbecue Sauce:
- 2 tablespoons olive oil
- 3/4 cup small diced red onion
- 1 tablespoon sliced garlic
- 1 cup balsamic vinegar
- 2 teaspoons light brown sugar
- 1/2 cup dry red wine, preferably Sangiovese
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons liquid smoke
- 1 sprig fresh rosemary
- Salt and freshly ground black pepper
Set a 1-quart saucepan over medium heat and add the olive oil. Add the red onion and garlic and saute until the onions are lightly caramelized, about 5 to 7 minutes. Add the balsamic vinegar and brown sugar to the pan and bring to a boil. Continue to cook until the vinegar is nearly completely reduced, about 10 minutes. Add the red wine and reduce by half, about 5 minutes. Add the remaining ingredients and cook until the sauce is slightly thickened, about 7 to 8 minutes. Remove from the heat, discard the rosemary and puree using an immersion blender. Use immediately or store in an airtight plastic container in the refrigerator for up to 2 weeks.
Yield: 1 3/4 cups