Steak Ingredients:
6 Prime New York Steaks, 2 inches thick cut, 10 to 12 ounces each
Chef Augie’s Steak Rub Ingredients:
1/2 cup brown sugar
1/4 cup granulated sugar
2 Tbsp. dark chili powder
2 Tbsp. paprika
1 Tbsp. dried Mexican oregano
1 Tbsp. dried thyme
1 Tbsp. dried sweet basil
2 tsp. dry mustard
2 tsp. granulated garlic
1 tsp. cayenne pepper
Grilled Tomatoes Ingredients:
2 Tbsp. olive oil
2 cloves garlic, crushed
1 Tbsp. basil, chopped
6 med. heirloom tomatoes
Caramelized Onions Ingredients:
2 Tbsp. unsalted butter
2 large sweet onions, thinly sliced
1 tsp. brown sugar
1/4 cup balsamic vinegar
sea salt and freshly ground black pepper to taste
Steak Procedure:
Place steaks in non-reactive shallow dish. Mix all dry rub ingredients together thoroughly. Rub steak generously with Chef Augie’s dry rub. Grill 3” above hot coals, basting with reserved marinade (if used) until desired doneness. Let stand 3 to 5 minutes.
Grilled Tomatoes Procedure:
Combine olive oil, garlic, and basil in baking dish. Marinate tomatoes 30 minutes. Grill tomatoes,
cut side down, 2 minutes. Turn over. Brush with marinade. Cook 2 more minutes.
Caramelized Onions Procedure:
Melt butter over high heat in medium saucepan. Add onions. Sauté 2 minutes. Add brown sugar
and balsamic vinegar. Cook until soft and caramelized. Season to taste with sea salt and freshly
ground black pepper. Set aside.
Presentation:
6 sprigs rosemary
Place steak in center of warm serving plate. Top with caramelized onions. Garnish with grilled
tomatoes and rosemary sprig.
Recipe Type: Authentic6 Prime New York Steaks, 2 inches thick cut, 10 to 12 ounces each
Chef Augie’s Steak Rub Ingredients:
1/2 cup brown sugar
1/4 cup granulated sugar
2 Tbsp. dark chili powder
2 Tbsp. paprika
1 Tbsp. dried Mexican oregano
1 Tbsp. dried thyme
1 Tbsp. dried sweet basil
2 tsp. dry mustard
2 tsp. granulated garlic
1 tsp. cayenne pepper
Grilled Tomatoes Ingredients:
2 Tbsp. olive oil
2 cloves garlic, crushed
1 Tbsp. basil, chopped
6 med. heirloom tomatoes
Caramelized Onions Ingredients:
2 Tbsp. unsalted butter
2 large sweet onions, thinly sliced
1 tsp. brown sugar
1/4 cup balsamic vinegar
sea salt and freshly ground black pepper to taste
Steak Procedure:
Place steaks in non-reactive shallow dish. Mix all dry rub ingredients together thoroughly. Rub steak generously with Chef Augie’s dry rub. Grill 3” above hot coals, basting with reserved marinade (if used) until desired doneness. Let stand 3 to 5 minutes.
Grilled Tomatoes Procedure:
Combine olive oil, garlic, and basil in baking dish. Marinate tomatoes 30 minutes. Grill tomatoes,
cut side down, 2 minutes. Turn over. Brush with marinade. Cook 2 more minutes.
Caramelized Onions Procedure:
Melt butter over high heat in medium saucepan. Add onions. Sauté 2 minutes. Add brown sugar
and balsamic vinegar. Cook until soft and caramelized. Season to taste with sea salt and freshly
ground black pepper. Set aside.
Presentation:
6 sprigs rosemary
Place steak in center of warm serving plate. Top with caramelized onions. Garnish with grilled
tomatoes and rosemary sprig.
Recipe Author: Chef Augie
Restaurant: The Shores Dine on the Beach, 8110 Camino Del Oro La Jolla, CA
Source: http://www.theshoresrestaurant.com/files/SR%20Prime%20New%20York%20Steak%20with%20
Maple%20Chili%20Marinade%20-%20Oct.pdf