Grilled Steak with a Dark Chocolate Balsamic & Smoky Chipotle Marinade and Sauce
The combination of sweet, rich dark chocolate with the smoky, chipotle infused olive oil makes for a flavor not unlike a sweet barbecue sauce.
At first you’ll taste the grilled, caramelized richness from the balsamic, followed by a mellow heat from the chipotle. Reducing the marinade with red wine provides a nice sauce for finishing the steaks.
See also:
Recipe Roundup: Sigona’s Smoky Chipotle Olive Oil
Recipe Roundup: Sigona’s Dark Chocolate Balsamic
American Wagyu Steaks and More at our Redwood City Market
Grilled Steak with a Dark Chocolate Balsamic & Smoky Chipotle Marinade and Sauce
The combination of sweet, rich dark chocolate with the smoky, chipotle infused olive oil makes for a flavor not unlike a sweet barbecue sauce. At first you’ll taste the grilled, caramelized richness from the balsamic, followed by a mellow heat from the chipotle. Reducing the marinade with red wine provides a nice sauce for finishing the steaks. Serves 2.
Ingredients
Ingredients:
- About 1.5 lbs. ribeye steaks about 1 to 2 steaks
- 1/2 cup red wine divided
- 1/4 cup Smoky Chipotle olive oil
- 1/4 cup Sigona’s dark chocolate balsamic
- 1 Tbsp chopped fresh oregano plus sprigs for optional garnish
- 1 tsp. salt
- 1/2 tsp. pepper
Instructions
- Directions: In a bowl, whisk together 1/4 cup of the wine with the oil, balsamic, oregano, salt and pepper.
- Place the steaks in a large zip-top bag. Pour in the marinade. Place in the fridge to marinate for at least 8 hours or overnight.
- Remove the marinating steak from the fridge, allowing it to sit at room temperature for at least 30 minutes before grill time. Preheat an outdoor grill over medium-high heat. Reserving the marinade, remove the steak from and place on the grill. Cook 4 to 6 minutes per side, flipping once, for medium-rare. Adjust cooking times for desired doneness. Remove from the grill and allow to rest 5 to 10 minutes before slicing and serving.
- While the steaks rest, make the pan sauce. Add the reserved balsamic to a large skillet over medium-high heat. Add the reserved 1/4 cup of wine and cook, stirring occasionally, until it is reduced by half, about 5 to 10 minutes. Remove from heat and whisk well before serving.
- Serve the steak sliced, against the grain, or whole, with the pan sauce drizzled over the tip. Garnish with a sprig of oregano, if desired.
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