Great Wines you won't find anywhere else
May We Help? Call Toll Free 866-465-6933
Shop Wines Personalized Wines Wine Clubs Wine Gifts WineSource.com Shopping Basket Help
Go
You are NOT logged in.
Ship-To:  Shipping to . Basket: Empty
Space SpaceSpaceSpace
 

Space
Information
Div Line

We're Here to Help
  • Customer Service
  • Frequently Asked Questions
  • Label Maker Acceptable Use
    •  
    Ordering Information
  • Placing an Order
  • Payment Options
  • Sales Tax
  • Promotion Codes
  • Email Confirmations
  • Returns & Cancellations
    •  
    Shipping and Delivery
  • Shipping
  • Shipping Schedule
  • Expedited Shipping
  • Shipping Practices
  • Shipping Delays
  • Shipping Fees
    •  
    Why WineSource?
  • Why WineSource?
  • Customer Testimonials
  • Privacy & Security
    •  
    Shipping Laws
  • Why So Complicated?
  • Legal Updates
    •  
    Wine Information
  • Pairing Wines with Foods
  • How to Taste Wines
  • Great Wine Recipes
    •  
    Our Company
  • About WineSource
  • Management Team
  • Privacy & Security
  • Terms & Conditions
  • Affiliate Program

    •  
    Space
    Chicago Cabernet Sirloin     		Back
    Steak

    Div Line    		  
    Two 8 oz top sirloin steaks 1 cup Cabernet Sauvignon
    Montreal steak spice 1 cup balsamic vinegar
      8-10 cloves of garlic
      1/3 large white onion
      4 cloves shallots
      2 tbsp extra virgin olive oil
      pepper

    Div Line
    Sauce:
    Dice the onion, garlic and shallots. Begin sauteing the onions in a medium-sized saucepan over low-medium heat, until they begin to yellow. Then add the shallots and garlic and continue to saute until everything is lightly crisped. Lower the heat and add approximately 1/3 of the wine and 1/3 of the vinegar. Let this simmer for between five and ten minutes. And then add the remaining wine and vinegar as well as grinding fresh pepper into the mixture. Bring this to a slow boil until all of the alcohol has been boiled off. Once the sauce has boiled down to about a third of its original volume, remove from heat.

    Steaks:
    Preheat the grill to high. While the sauce is simmering, put the steaks on the grill and season to taste with the Montreal steak spice. Flip the steaks after a few minutes, making sure to char the outside while cooking the inside to taste. (This is a recipe best enjoyed with a rare or medium-rare cooking style.)

    When steaks and sauce are done, place the steaks on a platter and pour the sauce over them.

     

    Other Customer Service Links
    Placing an Order | Shipping Information | Shipping Laws
     
    Sign up
    Featured Winery Sale - Special Savings
    Winery Log-in   |   Site Map   |   Order Tracking   |   Privacy & Security   |   Terms & Conditions   |   Company Info   |   Affiliate Program