Normally I prefer steak to just be served plain. Every once in awhile, usually on my birthday, it gets a little fancy. The sauce is fantastic and very easy to make. When the meat is done cooking and resting on the counter, whip up the sauce.
- 16 ounces beef broth (homemade or low-sodium)
- 1 cup dry red wine
- 1/3 cup port
- 1 tbsp Hoison sauce
- 1 tbsp dried oregano
- salt/pepper to taste
Sprinkle both sides of each strip steak with salt and pepper and place in a container that will also hold the marinade. Mix ingredients for marinade in a small bowl, whisking Hoison sauce to incorporate. Pour over steaks and refrigerate. Allow to marinate ideally for four hours to all day. Turn occasionally if the steak isn’t submerged. Cook steaks on a hot grill until your desired doneness. They can also be cooked on the stovetop in a cast-iron pan or in a broiler if it’s too cold for grilling where you are. It should take about five minutes each side for medium-rare.
- 1/3 cup balsamic
- 2 tbsp port
Mix port and balsamic in small saucepan over medium heat. Whisk occasionally and allow the liquid to thicken and reduce by half. Remove from heat and pour over steaks immediately.