Grilled Steak with Red Wine Glaze


With all this talk about KFWE 2014, I had to whip out some food with wine favorites. This one can be made on a grill pan indoors all year round or on a saute pan if you don’t own a grill pan yet. By the way, you must get one here. It’s officially a cooking essential in my book.

I serve this at barbeques, when friends are over, and for Shabbos dinner or lunch. The wine reduction is bold with a hint of sweet. It is a delicious over the steaks and is completely wiped off the plates if you serve it with a little toasty bread.

2 pounds skirt steak or 4 rib steaks
Kosher salt
White pepper
Wine Reduction, recipe follows
Preheat a grill over medium-high heat.

Season skirt steak with white pepper on both sides (if using rib steaks, add salt too). Put the steaks on a very hot grill and cook for about 3 to 5 minutes on each side for medium-rare. Transfer to serving plates and serve with Red Wine Reduction.

Red Wine Reduction
750 ml Bordeaux Red Wine
1 cinnamon stick
2 star anise
2/3 cup honey

Put all the ingredients in a stainless steel saucepan. Reduce slowly over medium heat, until it becomes a syrup, about 30 minutes. Strain and drizzle wine syrup over steaks. Great warm or at room temperature.

Enjoyed this red wine steak recipe? Try another of our kosher steak recipes.

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