Steak with Red Onion, Wine & Port Sauce

Serves four.

To learn more, read:
Mexican-Style Steaks
by James Peyton
from Fine Cooking
Issue 87
Last Edit Date: 5/20/2011 12:42:31 PM

The easy sauce reduction elevates this steak into a sophisticated dinner. The sauce can be made ahead and kept refrigerated for several days.

more about:

For the sauce:

1-1/2 cups dry red wine
1/2 cup ruby port
3 cups thinly sliced red onion (1 large)
4 medium white or cremini mushrooms, chopped (about 3/4 cup)
3 cloves garlic, coarsely chopped
1 large chipotle chile (from a can of chipotles en adobo), seeds removed
1 Tbs. chopped fresh flat-leaf parsley
1 tsp. dried thyme
2 cups low-salt beef broth
3 Tbs. cold unsalted butter, cut into 1/2-inch pieces
Kosher salt

For the steaks:

Four 1/2-inch-thick boneless rib-eye, New York strip, or T-bone steaks (6 to 8 oz. each)
Kosher salt and freshly ground black pepper

Combine the wine and port with the onions, mushrooms, garlic, chile, parsley, and thyme in a 3- or 4-qt. saucepan. Bring to a boil and then simmer very briskly until the liquid is reduced by half, about 10 minutes. Add the broth and reduce by half again, about 13 minutes. Strain the liquid and discard the solids. Clean the saucepan and return the strained liquid to the pan. Reduce until there is just over 1/3 cup liquid remaining, about 5 minutes.

Grill or broil the steaks: Prepare a medium-high gas or charcoal fire or heat the broiler on high. Season the steaks with salt and pepper and grill or broil until they are cooked to your liking. Medium rare takes about 1-1/2 minutes per side; medium, 2 minutes per side. Let rest while you finish the sauce.

Bring the wine reduction to a simmer. Remove from the heat and whisk in the butter. Season to taste with salt. Spoon a tablespoon or so of sauce over each steak.

Make Ahead Tips

The sauce can be made up to 2 days ahead (but don't add the butter until you're ready to serve). Refrigerate if working more than a few hours ahead.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 620; Fat (g): 39; Fat Calories (kcal): 350; Saturated Fat (g): 18; Protein (g): 35; Monounsaturated Fat (g): 15; Carbohydrates (g): 7; Polyunsaturated Fat (g): 1.5; Sodium (mg): 550; Cholesterol (mg): 130; Fiber (g): 0;

Photo: Scott Phillips

Rate this Recipe and View Reviews

user reviews
made it?
RATE IT!

by nyna99, 7/15/2010This is super easy and tastes great! You can cook it outside on the side burner of your grill and grill your steaks outside, leaving the house nice and cool.