Southwest Grilled Steaks with Spicy Red Wine Sauce
Dress Up the Ordinary
Juicy steaks rubbed with a blend of Southwest spices and grilled to perfection, topped with a silky, spiced red wine sauce. Serve them with corn on the cob and a grilled bell pepper salad for the perfect summer meal.
For the rub:
1/4 cup ancho chile powder (or another chile powder of your choice)
1 tablespoon sweet paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon ground black pepper
For the sauce:
1 large shallot, minced
2 sprigs fresh thyme
1 bay leaf
1/2 cup dry red wine (preferably one with soft tannins like a Pinot Noir or a Merlot)
3 ounces Demi-Glace Gold®
1 cup water
Salt and ground black pepper
1-2 tablespoons unsalted butter
6 8-ounce strip steaks
Make the rub: Combine the rub ingredients in a small bowl. Stir well to blend and break up any lumps. Set aside 2 teaspoons of the rub to use in the sauce and use the rest to coat the steaks on both sides.
Make the sauce: Combine the shallot, thyme sprigs, bay leaf and red wine in a medium saucepan. Bring to a boil over medium-high heat and cook until the wine is reduced by half, to about 1/4 cup.
Reduce the heat to medium-low and add the Demi-Glace Gold® and the water, whisking until the Demi-Glace Gold® dissolves completely. Bring the sauce to a simmer, and cook for 15 minutes, reducing the heat as needed to keep it just at a simmer. Preheat the grill.
After the sauce has simmered for 15 minutes, whisk in the reserved 2 teaspoons of the rub and season to taste with salt and pepper. Whisk in the butter. Strain the sauce through a sieve, return it to the pan, and set aside.
Grill the steaks: When the sauce is finished and the grill is ready, oil the grill rack and grill the steaks for 3-5 minutes a side, until they're as done as you like them.
Let the steaks rest for a few minutes after grilling, and gently reheat the sauce (do not boil it!). Serve the steaks with the warm sauce spooned over them.
Wine Pairing: A bold, spicy Zinfandel, Malbec, or Petite Sirah.