Grilled London Broil with Chipotle & Cherry Steak Sauce BeefEntréeZinfandel “After tasting the Alexander School Reserve Old Vine Zin, the first thing that popped out at me was the pervasive cherry notes as well as a smokiness that pairs well to things like Ancho and Chipotle chilies. Blending cherry with Chipotle would be difficult to pull off unless it was some sort of sauce. Hence, I bring you the Chipotle Cherry Steak Sauce!” – Harry Wetzel, AVV Head of Operations & Assistant Winemaker – Serves 4 – Ingredients: 2 lb. London Broil Steak 2 Tbsp. Montreal Steak Seasoning 1 Tbsp. olive oil 2 cloves garlic, chopped ¼ cup dried cherries 1 star anise 1 tsp. Ancho chili powder ½ tsp. chipotle powder 1 cup red wine ¼ cup onion, chopped 1 Tbsp. cherry preserves 2 Tbsp. molasses 1 – 14 oz. can diced tomatoes 1 Tbsp. tomato paste 1 Tbsp. balsamic vinegar ½ cup beef broth 1 tsp. soy sauce salt and pepper to taste Method of Preparation for Sauce: Heat olive oil in medium sauce pan, add onion, garlic, dried cherries and star anise. Sauté until the onion and garlic become translucent. Add the remaining sauce ingredients, excluding salt and pepper and reduce the heat to low. Cook, stirring often, for about 30-40 minutes or until reduced by about half. Remove the star anise and puree the sauce ingredients in a blender. Season to taste with the salt and pepper. Set aside; if you are not using it right away, cover and chill in the refrigerator. Can be made up to a day in advance. Method of Preparation for Steak: Set up a barbeque grill (either gas or charcoal) to cook over direct, high heat. While grill is heating, bring the steak to room temperature. Season the steak liberally with the Montreal seasoning on both sides. Grill the steak over direct heat for about 8 minutes per side for medium-rare. Move to cutting board and let it rest for 10 minutes. Slice the steak across the grain into ¼ inch thick slices. Serve the steak slices on plates or a platter if you are serving it family style. Spoon the steak sauce over the meat, reserving the rest to be passed around as needed. Serve with our Old Vine Zinfandel.
