↞ recipe box start page
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
2 pounds flank steak or tri-tip, cut into 8-ounce pieces
4 tablespoons black peppercorns, lightly cracked
2 tablespoons kosher salt
3 tablespoons extra-virgin olive oil
1/4 cup red onion, minced
1 tablespoon garlic, minced
1 cup Cabernet Sauvignon
1/2 cup balsamic vinegar
2 tablespoons brown sugar
Preheat grill to high heat.
Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.
In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes. Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.
view more member recipes
PEPPERED STEAK WITH CABERNET BALSAMIC SAUCE
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
2 pounds flank steak or tri-tip, cut into 8-ounce pieces
4 tablespoons black peppercorns, lightly cracked
2 tablespoons kosher salt
3 tablespoons extra-virgin olive oil
1/4 cup red onion, minced
1 tablespoon garlic, minced
1 cup Cabernet Sauvignon
1/2 cup balsamic vinegar
2 tablespoons brown sugar
Preheat grill to high heat.
Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.
In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes. Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Peppered Steak With Mushrooms And Red Wine Pan Sauce
by sgre52160
1 sweetheart steak, or 1 (12-ounce) New York strip or ribeye steak 1/2 teaspoon fresh ground black pepper 1/4 teaspoon fine sea salt 6 teaspoons butter, divided 8 ounces sliced cremini mushroo
by sgre52160
1 sweetheart steak, or 1 (12-ounce) New York strip or ribeye steak 1/2 teaspoon fresh ground black pepper 1/4 teaspoon fine sea salt 6 teaspoons butter, divided 8 ounces sliced cremini mushroo
Pan Seared Steak With Cabernet Butter Sauce
by sgre52160
2 tbsp olive oil 4 (6-8 oz) steaks, blotted dry 1/4 cup chopped shallots 3/4 cup cabernet sauvignon 1/2 cup demi-glace, in sauce file 5 tbsp unsalted butter, room temperature 1 tbsp chopped fl
by sgre52160
2 tbsp olive oil 4 (6-8 oz) steaks, blotted dry 1/4 cup chopped shallots 3/4 cup cabernet sauvignon 1/2 cup demi-glace, in sauce file 5 tbsp unsalted butter, room temperature 1 tbsp chopped fl
Steak Tips With Cabernet Mushroom Sauce
by sgre52160
2 1/2 lbs sirloin tips, uncut 1/2 bottle burgundy wine 2 (14.5 oz) cans beef broth 4 Portobello mushroom caps, sliced 1/4 cup butter 1 clove garlic, minced, or to taste 1/2 tsp dried thyme Salt
by sgre52160
2 1/2 lbs sirloin tips, uncut 1/2 bottle burgundy wine 2 (14.5 oz) cans beef broth 4 Portobello mushroom caps, sliced 1/4 cup butter 1 clove garlic, minced, or to taste 1/2 tsp dried thyme Salt
Ribeye Steak With Cabernet Sauvignon Sauce
by sgre52160
4 boneless ribeye steaks 2 tbsp peanut oil Salt and pepper 1 cup Cabernet Sauvignon 1/2 cup beef stock 1 tbsp balsamic vinegar and chopped shallot 1 tsp chopped fresh Italian parsley Brush st
by sgre52160
4 boneless ribeye steaks 2 tbsp peanut oil Salt and pepper 1 cup Cabernet Sauvignon 1/2 cup beef stock 1 tbsp balsamic vinegar and chopped shallot 1 tsp chopped fresh Italian parsley Brush st
Grilled Ribeye Steak With Cabernet Sauvignon Sauce
by sgre52160
4 boneless rib eye steaks 2 tbsp peanut oil Salt and pepper, to taste 1 cup Cabernet 1/2 cup beef stock 1 tbsp Balsamic vinegar 1 tbsp chopped shallot 1 tsp chopped fresh Italian Brus
by sgre52160
4 boneless rib eye steaks 2 tbsp peanut oil Salt and pepper, to taste 1 cup Cabernet 1/2 cup beef stock 1 tbsp Balsamic vinegar 1 tbsp chopped shallot 1 tsp chopped fresh Italian Brus
view more member recipes
related CDKitchen recipes
Montreal Peppered Steak
Pan Fried Steak with Balsamic Sauce
Paul's Practically Perfect Steak
Cilantro Peppered Flank Steak
Skirt Steak With Balsamic Marinade
Outback Steakhouse Rack of Lamb Cabernet Sauce
Blackberry Cabernet Sorbet
Balsamic Peppercorn Steak
Montreal Steak Marinade
Balsamic Cherry Sauce
Recipe Quick Jump