Chicago Sirloin with Cabernet Balsamic Reduction
This is a classically-inspired steak recipe, with influences from both American and European cuisine.
Source and licence
"Chicago Sirloin with Cabernet Balsamic Reduction" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chicago_Sirloin_with_Cabernet_Balsamic_Reduction, revision 4514554), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chicago_Sirloin_with_Cabernet_Balsamic_Reduction&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4514554
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by a place in its title: chicago (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 2 ea. (16 oz / 550 g) sirloin steaks
- Montreal steak seasoning
- 1 cup Cabernet Sauvignon wine
- 1 cup balsamic vinegar
- 8–10 cloves of garlic, minced
- ⅓ large white onion, diced
- 4 cloves shallots, diced
- 2 tbsp extra-virgin olive oil
- Pepper
Method
- Preheat a medium-sized saucepan over medium-low heat and preheat the grill to high.
- Add the onions to the pan, and sauté until light yellow.
- Add the shallots and garlic to the pan and sauté for a few minutes more. Make sure all ingredients are lightly crisped.
- Pour in about ⅓ of the wine and ⅓ of the vinegar. Let this simmer and reduce over lower heat for about 5–10 minutes.
- Place the steaks on the barbecue, seasoning with the Montreal steak spice.
- Add the rest of the wine and vinegar and season by sprinkling some fresh black pepper on top. Boil off until you no longer smell the alcohol coming from the steaming wine.
- Flip the steaks. You want them to be soft on the inside (cooked rare) yet quite charred on the outside, to get that charcoal flavor.
- Once the sauce has gone down to about ⅓ of its original volume, take off heat.
- Remove steaks from grill and take inside.
- Place the steaks on your plates, cover with the sauce and serve!