Chicago Sirloin with Cabernet Balsamic Reduction
Chicago Sirloin with Cabernet Balsamic Reduction pairs a hard-charred steak with a sharp, dark red wine sauce. The sauce starts with onion, shallot and a generous eight to ten cloves of garlic, then reduces wine and balsamic vinegar by about two thirds, so it ends up thick, tangy and a little sweet. Cooking it while the steaks grill means everything finishes together. Asparagus, new potatoes or roasted Brussels sprouts hold up well beside it.
Instructions
Heat a medium saucepan over medium-low heat and get the grill hot on its highest setting. Add the olive oil to the pan if you have not already, then cook the diced onion until it turns light yellow.
Stir in the shallots and garlic and cook a few minutes longer, until everything is lightly crisped at the edges.
Pour in about a third of the wine and a third of the vinegar. Lower the heat and let it simmer and reduce for 5 to 10 minutes.
Put the steaks on the grill and season them with Montreal steak seasoning.
Add the remaining wine and vinegar to the pan and grind fresh black pepper over the top. Boil until the sharp smell of alcohol is gone from the steam.
Turn the steaks. Aim for a rare, soft center and a well-charred outside that carries a charcoal flavor.
When the sauce has cooked down to about a third of its starting volume, take the pan off the heat.
Lift the steaks off the grill and bring them inside. Set them on plates, spoon the sauce over the top and serve.
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