Dying for some grilled food? I know I am. In the dead of winter, when it seems like all I'm eating is roasted and slow-cooked meats and hearty pastas, I sometimes get a craving for something a little more fresh tasting. Nothing satisfies that craving better than a big grilled steak and a crisp green salad. So put on your winter coat and get out there and light up the grill. This steak and rosemary red wine sauce will be worth it, I promise.
Grill your steaks (I prefer a nice ribeye medium rare.) Put them on a warm platter and tent with foil to rest. Then, make your sauce:
Saute a sliced onion in a tablespoon of butter. Cook until soft and browned, stirring constantly (about 10 minutes).
Add 2 tablespoons fresh chopped rosemary leaves and 2 tablespoons of minced garlic.
Stir and cook for 30 seconds.
Add 1 and 1/2 cups dry red wine, one cup of beef broth, and a pinch of sugar. Boil and stir until reduced by half.
Pour over steaks and serve immediately.
Don't forget to serve this with the same wine you used in the sauce. Delicious!
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