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.
Photo: Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce Recipe

















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By Shanacy
on September 11, 2011
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Great recipe, especially for those that like their meat prepared medium. The sauce is what really makes this dish. It adds that extra oomph to it. I found that I like a bit less sugar than the recipe asks for. This recipe is simple and looks so pretty when plated that it looks like it takes a lot longer to prepare. A definite crowd pleaser.
By xiipandaiix
on August 25, 2011
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I love this sauce, pretty simple to make and absolutely delicious! Have already made this a couple times and will make it many more!
By iheartcab
Pacific Northwest
on June 27, 2011
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Rather than just sharing my successes with recipes, I have no shame in telling you I bombed the sauce. I can only give this three stars because of my inept ability to make a sacue. The steak was awesome! But must work on sauce skills.
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