Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce

Recipe courtesy Guy Fieri

Show: Guy's Big Bite Episode: Sonoma Steer

Rated: 4 stars out of 5Rate itRead users' reviews (40)

RECIPE
COMMENTS & REVIEWS(40)

Cook Time:
45 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: 4 hr 0 min
Cook: 45 min
Total:: 5 hr 5 min

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Ingredients

2 pounds flank steak or tri-tip, cut into 8-ounce pieces
4 tablespoons black peppercorns, lightly cracked
2 tablespoons kosher salt
3 tablespoons extra-virgin olive oil
1/4 cup red onion, minced
1 tablespoon garlic, minced
1 cup Cabernet Sauvignon
1/2 cup balsamic vinegar
2 tablespoons brown sugar

Directions

Preheat grill to high heat.

Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.

In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. 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 3/4 cup.

Place steaks over a hot grill. 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. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.

Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.

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Comments & Reviews

recipe Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce
Jennifer Nipomo, CA 01-18-2010
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WOWZA
Rated: 5 stars out of 5

This was better then I thought it was going to be! I topped the steak with the onions and garlic then the sauce. My husband... who doesnt like sweet meat loved this! Will make again for sureRead more
recipe Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce
MArk Ballwin, MO 12-16-2009
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Ubelievable
Rated: 5 stars out of 5

Heres a guy, Guy, who operates a successful restaraunt who gives up one of their recipes, and the genious viewers who know... better change it from the outset--not trying it as is. Yet they review it as "I changed everything, but oh its a great recipe". Simpy ridiculous. At least try recipes first as written before screwing around with them as if you know better. Sure list your recommended changes based on youre limited palate, chich no one cares about. Just try the darn recipes as is or dont review them, You are not qualified.Read more
recipe Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce
Jayne Waukesha, WI 10-04-2009
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Zip up your Tri Tip!
Rated: 5 stars out of 5

I made double the amount of sauce and added some dried herbs to give the sauce a little more depth. I also cooked a side of... mushrooms since the sauce is a little thin and the mushrooms added a new layer of flavor. I might consider adding some type of blue cheese to this recipe. I served it with garlic smashed potatoes (Neeley's),roasted carrots and parsnips (drizzled with honey at the end), and an outstanding fall salad from my recent Taste of Home (Thanksgiving edition). My meal was a big hit...Thanks Guy! My husband and I love to watch DDD together. Read more
recipe Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce
Alese Pasadena, CA 09-03-2009
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Great Steak, working on the sauce
Rated: 4 stars out of 5

I used tri-tip steaks - 4 all just around 8 oz. Actually used a little bit more salt than the recipe - kosher salt. Regular... table salt would produce a more salty meal. Left them in the fridge for 4 hours, then brought to room temp. Also, I'm in Pasadena and didn't want to light up the grill. Everything smells of smoke already (Station fire). Browned the steaks in a cast iron skillet, then moved them to a 400 degree oven for just a few minutes depending on taste ( I like rare, hubby likes well done). Pulled mine out at 150 degrees; left his in a few minutes more. Let them all rest for about 6 minutes. So far, so good. My only problem was with the sauce. It took way longer to reduce and still had to much of a vinegar taste. Added more brown sugar and reduced more. Wonder if using a saute pan (with more surface area) instead of a sauce pan might have worked faster. Anyway.... steaks were wonderful. Served with just a bit of the sauce. Wish I'd seen this one on TV. Sorry FoodNetwork, but the written recipes tend to leave out either ingredients or techniques. Anyway, will do this again. Hubby liked it and we'll use the leftovers for sandwiches. Thanks Guy.Read more
recipe Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce
Sam boynton beach, FL 08-23-2009
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Trying this 4 the 1st time
Rated: 5 stars out of 5

Guy Fieri hey man you are the shit love your food keep it up and stay real dont ever change man
recipe Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce
Belinda New York, NY 07-22-2009
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Nice Flavor
Rated: 4 stars out of 5

I like the sweetness and the peppery flavor combination. I didn't have brown sugar so I used Agave Nectar and it came out... just and nice. Read more