NY Strip Steaks w/ Coupole & Fig Glaze

From Vermont Butter & Cheese Creamery

While doing some research on our newest cheese, Vermont Butter & Cheese Creamery’s Coupole, I came across this absolutely mouth-watering recipe that I just had to share.  Found HERE on VBCC’s website, it’s a perfect way to serve Coupole during grilling-season! I can’t wait to make this for dinner tonight!

 From Vermont Butter & Cheese Creamery

Ingredients:

  • ½ cup fig jam or spread (Try Dalmatia Fig Spread from Vineyard Market!)
  • ¾ cup port wine
  • 1 cup unsalted beef broth
  • 4 New York strip steaks or sirloin strip steaks
  • Salt and freshly ground pepper to taste
  • 1 Coupole
  1. Start sauce a half hour before grilling.
  2. Put the fig jam, port wine, and beef broth together in a small saucepan and bring to a boil. Turn heat down to medium-low and simmer, stirring occasionally, until it has reduced by half.
  3. Meanwhile light the grill and remove steaks from the packages. Salt and pepper steaks on both sides and grill to your liking.
  4. One minute before the steaks are finished, place a slice of Coupole on each steak and close the lid until the cheese starts to melt and steaks are done.Allow steak to rest at room temperature for 5 minutes before serving. Taste the sauce and add salt and pepper if necessary. Serve with the sauce on the side or drizzled over the top.

2 responses to “NY Strip Steaks w/ Coupole & Fig Glaze”

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