Ingredients

* 2 # flank steak or tri-tip, cut into 8 ounce pieces
* 4 tbsp black peppercorns, lightly cracked
* 2 tbsp kosher salt
* 3 tbsp extra virgin olive oil
* ¼ cup red onion, minced
* 2 cloves garlic, roughly chopped
* 1 cup Cabernet Sauvignon
* ½ cup balsamic vinegar
* 2 tbsp brown sugar

Directions

1. Lightly tenderize meat in freezer bag with mallet
2. Dust with cracked black pepper and salt, pressed well into the steak
3. Marinade for 1-6 hours in the fridge
4. In a medium saucepan over medium high heat, add evoo and onions and lightly sauté to sweat the onions
5. Add garlic and cook until garlic begins to brown
6. Deglaze with wine and vinegar
7. Add sugar and let simmer and reduce for 20-30 minutes or until mixture reduces to ¾ cup
8. With sauce is cooking, place steak on a hot grill, indoor or out
9. Cook for 5 minutes and flip
10. Cook for 4 more minutes or until desired doneness
11. Strain wine mixture pressing out onion and garlic
12. Return to heat in a new pan and reduce for 5 more minutes or until thick syrup is created
13. Serve over steaks

How visitors found this page:

• cabernet balsamic reduction recipe
• cabernet balsamic flank
• flank steak cabernet balsamic
• tri tip steaks with cabernet reduction