Sauce Steak Recipe
How about something substantial and spicy for a cold winter’s day? The liberal peppering of all kinds of peppercorns in this recipe will warm you from within! Paired with a glass of our fruit-driven, spicy Tempranillo it’s one of Colleen’s favorites and really hits the spot! This is quick and easy to make whether it’s a Tuesday night for just the two of you or a Friday night entertaining friends!
2 rib eye steaks
2 tablespoons of 5 pepper blend peppercorns
2 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon Tabasco sauce
1/2 teaspoon chili powder
1/2 teaspoon cumin
For the Sauce
1/4 cup jalapeño pepper jelly
1/4 cup beef consommé
1 tablespoon low-sodium soy sauce
1 tablespoon Goosecross Tempranillo
1 tablespoon balsamic vinegar
Salt & pepper, to taste
1 tablespoon brined green peppercorns
Roughly crush the peppercorn blend and press into each steak. Place steaks in a square glass dish. Combine the remaining ingredients and pour over the steaks, making sure both sides are covered in liquid. Marinate the steaks for 2 hours at room temperature. Grill the steaks to desired doneness.
For the sauce:
In a small saucepan over medium-high heat, combine the pepper jelly, beef consommé, soy sauce, wine, vinegar, salt & pepper. Bring to a boil, then simmer over low heat for 5 minutes to reduce and concentrate the sauce. Add the brined peppercorns and simmer for a few more minutes. Set aside.
To serve, slice the steak into 1/2 slices and pour the reduction sauce over the meat. Serve with Goosecross Tempranillo.
Recommended side dishes: blanched asparagus drizzled with lemon olive oil & grated Manchego cheese with Spanish rice.