Cookbook:Chicago Sirloin with Cabernet Balsamic Reduction
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This is a classically inspired steak recipe, with influences from both American and European cuisine.
[edit] Ingredients
- Two 8 oz sirloin steaks
- Montreal steak seasoning
- 1 cup Cabernet Sauvignon
- 1 cup balsamic vinegar
- 8-10 cloves of garlic
- ⅓ large white onion
- 4 cloves shallots
- 2 tbsp extra virgin olive oil
- pepper
[edit] Procedure
- Dice the onion, shallots, and garlic. Set these aside.
- Pre-heat a medium-sized saucepan to low-medium heat, and pre-heat the barbecue to high.
- Throw the onions in the pan, and sauté until light yellow.
- Place the shallots and garlic in as well, and sauté for a few minutes more. Make sure all ingredients are lightly crisped.
- Pour in about ⅓ of the wine and ⅓ of the vinegar. Let this boil off at lower heat for about 5-10 minutes.
- Place the steaks on the barbecue, 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 inside (cooked rare) yet quite charred on the outside, to get that charcoal flavor.
- Once the sauce has gone down to about ⅓ 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.
