Chicago Sirloin with Cabernet Balsamic Reduction
Few meat recipes are as satisfying as a well-made Chicago Sirloin with Cabernet Balsamic Reduction. The star here is ea. (16 oz / 550 g) sirloin steaks, supported by a short list of everyday ingredients. Low and slow is the secret — the longer simmer lets ea. (16 oz / 550 g) sirloin steaks soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.
- Serves 2
- Level Hard
Ingredients
- 2 Ea. (16 oz / 550 g) sirloin steaks
- Montreal steak seasoning
- 1 cup Cabernet Sauvignon wine
- 1 cup Balsamic Vinegar
- 8 –10 cloves of garlic, minced
- ?
- 4 clove Shallots, diced
- 2 tbsp Extra Virgin Olive Oil
- To taste Pepper
Method
- Preheat a medium-sized saucepan over medium-low heat and preheat the grill to high.
- Add the onions to the pan, and sauté until light yellow.
- Add the shallots and garlic to the pan and sauté for a few minutes more. Make sure all ingredients are lightly crisped.
- Pour in about ?
- Place the steaks on the barbecue, seasoning with the Montreal steak spice.
- Add the rest of the wine and vinegar and season by sprinkling some fresh black pepper on top. Boil off until you no longer smell the alcohol coming from the steaming wine.
- Flip the steaks. You want them to be soft on the inside (cooked rare) yet quite charred on the outside, to get that charcoal flavor.
- Once the sauce has gone down to about ?
- Remove steaks from grill and take inside.
- Place the steaks on your plates, cover with the sauce and serve!
Tips for the best Chicago Sirloin with Cabernet Balsamic Reduction
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- This is a 10-step recipe, so set up your workspace in the order the steps use it.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Chicago Sirloin with Cabernet Balsamic Reduction recipe hard to make?
It is rated hard: 9 ingredients and 10 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for ea. (16 oz / 550 g) sirloin steaks?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Chicago Sirloin with Cabernet Balsamic Reduction ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How many people does this Chicago Sirloin with Cabernet Balsamic Reduction recipe serve?
As written it serves 2. The quantities scale up or down in a straight line, so double everything for 2×2.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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