Prep time: 20 minutes
Grilling time: 6 to 7 minutes
2 tablespoons extra-virgin olive oil
2 cups coarsely chopped yellow onion
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
5 medium garlic cloves, coarsely chopped
2 tablespoons tomato paste
3 cups beef broth
2 cups dry red wine
1/2 cup balsamic vinegar
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon freshly ground black pepper
4 buffalo strip steaks, about 1 inch thick each
Extra-virgin olive oil
Freshly ground black pepper
1. In a large saucepan over high heat, warm the olive oil. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are browned, 6 to 8 minutes. Add the garlic and cook, stirring occasionally, for about 2 minutes more. Reduce heat to medium, add the tomato paste, and cook, stirring often, for about 2 minutes more. Add the broth, wine, vinegar, thyme, bay leaves, and pepper. Simmer, uncovered, for 45 minutes. Strain the sauce through a fine sieve into a medium saucepan, pressing down on the solids with the back of a spoon. Continue to simmer until about 1/2 cup liquid remains, about 45 minutes more. Season with salt and pepper to taste. Remove from the heat.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Brush the cooking grates clean. Brush both sides of the steaks with oil and season with salt and pepper. Grill over direct high heat, with the lid closed as much as possible, until the steaks are medium rare, 6 to 7 minutes, turning once. Remove from the grill and allow to rest for 1 to 2 minutes before slicing. Serve warm with the sauce.
From Weber’s Big Book of Grilling™
by Jamie Purviance and Sandra S. McRae