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Steak Sirloin with Cabernet Balsamic Sauce

Steak Sirloin with Cabernet Balsamic Sauce
Posted in : Dinner, Meat Game on
by : ChefLars
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A Little Personal History:

I love steak! NY Strip is one of favorites and mouth watering delicious with Montreal Steak seasoning and a reduced cabernet balsamic sauce.

Description:

Categories: Meat
Servings: 4
Time: – Preparation: 10 minutes
– Cooking: 30 minutes
Equipment: BBQ grill, cutting board and knifes, 3 small bowls, 1 medium bowl, 1 medium sauce pan
Difficulty: Easy

Ingredients:

  • ½ large red Spanish onion, diced
  • 8 cloves of garlic, diced
  • 4 cloves shallots, diced
  • 1 cup Cabernet Sauvignon
  • 1 cup balsamic vinegar
  • 4 – 8 oz sirloin steaks
  • Lars”s Montreal Steak Seasoning
  • 2 Tbs extra virgin olive oil
  • Fresh ground pepper

Procedure:

  1. Dice onion. Set aside in small bowl.
  2. Dice shallots, and garlic. Set aside in small bowl.
  3. Add ⅓ cup wine and ⅓ cup vinegar to small bowl and set aside.
  4. Add remaining wine and vinegar to medium bowl and set aside.
  5. Rub both sides of steaks with Montreal steak seasoning and set aside.
  6. Pre-heat the BBQ grill on medium high heat.
  7. Add oil in medium sauce pan over low medium heat. When oil is hot, add onions to pan and sauté with wooden spoon for 2 minutes.
  8. Add shallots and garlic and sauté for 2 more minutes or until shallots and garlic are lightly browned. Reduce heat to low.
  9. Pour in small bowl of wine/vinegar mixture. Simmer for about 5-10 minutes. Occasionally stirring and scraping bottom of pot with wooden spoon.
  10. Add the rest of the wine and vinegar, grinding some fresh pepper on top. Simmer down until you no longer smell the alcohol coming from the steaming wine.
  11. Occasionally stirring with wooden spoon, once the sauce has reduced to about ⅓ of its original volume, take off heat or reduce heat to lowest level.
  12. About 10 – 12 minutes before sauce is finished, place the steaks on the grill. Grill each side twice for 2-3 minutes each time you flip steaks. For a nice visual effect, change the angle on the grilling slats, for the second pass, so grill marks criss-cross.
  13. Remove steaks from grill, place on individual serving plates, cover with the sauce and serve.

Advanced Preparation:

Tips, Notes, and Variations: