Many of my favorite recipes have dear memories attached that flood back whenever I prep them.
This specific recipe is from dear friends, gifted in hospitality, who selflessly came and served at our ranch for a week, cooking fantastic meals and pouring into our hearts at a time when we were desperately in need of encouragement.
One specific evening, we spent together in the kitchen, an open bottle of wine, ingredients all over the counters, cooking and laughing and weaving the threads of friendship ever closer, ever tighter.
This fantastic steak was the main course. Soaked in an incredibly easy marinade that serves two roles- infusing flavor into the meat and then reducing into an amazing sauce that is served over top.
Saute some mushrooms, peppers and onions and you have a meal all by itself.
1 cup red wine (port or Cabernet)
2 cups sweet teriyaki sauce (I used Trader Joe’s Soyaki sauce)
2-3 shallots, finely diced or 1 small mild onion
Mix all ingredients together in a medium mixing bowl. Cut 3-4 lbs of steak in serving size pieces and pour marinade over meat. Refrigerate for 20 minutes and up to 24 hours.
When ready to grill, place steaks on preheated grill and drain marinade into a cast iron skillet set over high heat.
Reduce liquid to half volume, stirring frequently. The sugars in the sauce will allow marinade to thicken and caramelize.
Serve reduction with steak.