Designer Food
Out of context: Reply #13
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This is a classically inspired steak recipe, with influences from both American and European cuisine.
Ingredients
Two 8 oz Sirloin Steaks
Montreal steak spice
1 cup cabernet sauvignon
1 cup balsamic vinegar
8-10 cloves of garlic
1/3 large white onion
4 cloves shallots
2 tbsp extra virgin olive oil
pepperProcedure
Dice the onion, shallots, and garlic. Set these aside.
Pre-heat a medium-sized saucepan to low-medium heat, and pre-heat the barbeque to high.
Throw the onions in the pan, and saute until light yellow.
Place the shallots and garlic in as well, and saute for a few minutes more. Make sure all ingredients are lightly crisped.
Pour in about 1/3 of the wine and 1/3 of the vinegar. Let this boil off at lower heat for about 5-10 minutes.
Place the steaks on the barbeque, seasoning with the montreal steak spice.
Add the rest of the wine and vinegar, grinding some fresh pepper on top. Boil off until you no longer smell the alcohol coming from the steaming wine.
Flip the steaks. You want them to be soft on the insde (cooked rare) yet quite charred on the outside, to get that charcoal flavor.
Once the sauce has gone down to about 1/3 of its original volume, take off heat.
Remove steaks from grill, and take inside.
Place the steaks on your plates, cover with the reduction, and serve!
You may wish to serve this flavorful dish with a side that would complement its strong flavors, such as asparagus, new potatoes, or roasted Brussels sprouts.Serves two people.