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Southwest Grilled Steaks with Spicy Red Wine Sauce

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.

Ingredients

Serves
6
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

Methods/steps

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Additional Tips

Wine Pairing:A bold, spicy Zinfandel, Malbec, or Petite Sirah.

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Classic French Stocks and Sauces