Johnny Garlic's Grilled Peppered Steak With Cabernet Balsamic Sa

“This is soooo good! I usually don't like any sauce on my steak and this was to die for. I reduced the amount of salt (only 1 teaspoon) and used some Montreal Seasoning for some of the pepper. We used the tri-tip, but am sure it is good with the flank steak as well. After I strain the sauce, I use the onions as a side or in another dish. Cooking time does not include marinading time so plan accordingly. This is from Food Network, Guy Fieri...I just love that guy!”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut flank or tri-tips steaks into 8-ounce portions and lightly tenderize with mallet.
  2. Dust with fresh-ground black pepper and kosher salt. Press salt and pepper into steak with the palm of hand.
  3. Transfer steaks to a baking dish and place in the refrigerator. Let sit for 4 to 8 hours.
  4. In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized.
  5. Add garlic and cook until garlic begins to turn brown. (Careful not to burn the garlic).
  6. Deglaze with wine and balsamic vinegar.
  7. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
  8. Place steaks over a hot grill.
  9. 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.
  10. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.
  11. Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created.
  12. Serve with the steaks.

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