Rib Eye Steak with Spicy Barbecue Sauce
Ingredients:
1 cup red wine vinegar
1/2 tsp dry mustard
1/4 tsp ground cloves
2 Tbsp vegetable oil, plus more for grilling
1/4 cup finely chopped onion
2 garlic cloves, minced
1 tsp cumin seeds
2 Tbsp light brown sugar
2 tomatoes, coarsely chopped
1 cup smoky barbecue sauce
1 tsp sambal oelek
Salt and freshly ground pepper
4 rib eye steaks
Rosemary sprigs, for garnish
In a medium saucepan, combine the vinegar, dry mustard and cloves and simmer over moderate heat until reduced by half, about 10 minutes. Transfer the vinegar to a bowl. Open your bottle of Textbook Oakville District Cabernet Sauvignon and let it air for a bit. Maybe even pour yourself a glass.
Add the 2 tablespoons of oil to the saucepan, along with the onion, garlic and cumin. Cook over moderately low heat until the onion is softened and fragrant, about 5 minutes. Add the brown sugar and tomatoes and cook until softened, about 5 minutes. Add the reduced vinegar and the barbecue sauce and simmer until reduced to 2 cups, about 5 minutes. Transfer the sauce to a blender and puree until smooth. Add the sambal oelek and season with salt and pepper.
Preheat the grill. Rub the steaks with oil and season generously with salt and pepper. Grill over moderately high heat, turning once, until the steaks are lightly charred and medium-rare, about 6 minutes total. Let the steaks rest for 5 minutes, then garnish with rosemary and serve with the barbecue sauce.
Serve with Textbook Oakville District Cabernet Sauvignon.