Monday, February 2, 2009

New York Steak and a Cabarnet Balsamic Sauce

New York Steak was the big sale item at the grocery store this week. Usually going for about $11.99 a pound or so here ... it was on sale for under $4 a pound ... geez what a steal. I looked around for a few different sauces to make with it and most were cream-based or super cheesy. I knew I'd be opening a bottle of wine for dinner and figured why not incorporate that into the meal. Really easy to make and adds a lot of flavor to the meat - you cannot go wrong with wine :)

  • 2 New York Steaks (obviously you can substitute for another cut you like)

  • Kosher salt and Fresh black pepper

  • 1/2 tablespoon garlic, minced

  • 1/2 cup Cabernet Sauvignon

  • 1/4 cup balsamic vinegar

  • 1 tablespoons brown sugar

Season meat with kosher salt and fresh black pepper. Let sit while you begin to make the sauce.

In a lightly-oiled medium sauce pan over medium heat, 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 less than a 1/2 cup.

Grill steak according to your taste buds (rare to medium). I grilled mine about 4-5 minutes each side. Let rest about 5 minutes. Serve warm sauce over steaks.

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