Serves: 4
Ingredients:
900 g flank steak, chopped into 225 g portions
1 tbsp. minced garlic
35 g red onion, minced
4 tbsp. black peppercorns, cracked
2 tbsp. brown sugar
2 tbsp. sea salt
120 ml balsamic vinegar
240 ml Cabernet Sauvignon
3 tbsp. extra virgin olive oil
Preparation:
Preheat your grill to high.
Beat the meat chunks with a meat mallet to flatten them out and make them tender.
Sprinkle the cracked peppercorns and flaked sea salt on either side of the meat.
Press gently with your palm to make the seasonings stick to the meat and lay them out within a baking dish.
Refrigerate for 4-8 hours to marinate.
Heat oil in a medium saucepan over moderate flame until it starts rippling.
Spoon in the minced onion and sauté over gentle flame until it caramelizes.
Stir in the garlic and cook for a minute or two until it browns.
Splash in the wine followed immediately by vinegar to deglaze the pan and sprinkle the sugar over them.
Stir to mix well and bring the sauce to a simmer.
Continue to cook for half an hour until the sauce reduces to about ¾ cup.
Meanwhile, grill the steaks on the hot grill for 5 minutes per side until they are just cooked.
Transfer the steaks onto individual plates and set aside for 3-4 minutes to cool.
Meanwhile, pass the sauce through a fine sieve and return it into the saucepan.
Simmer for additional 5 minutes until it thickens into a syrup-like consistency and pour it over the steaks.
Serve warm with, if you like, roasted or blanched veggies.
