I cooked some'en:Garlic pepper stake w/Balsamic

Well the forum will not let me put a correct title to this post as its to long. The basic recipe is from Guy Fieri called Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce. As usual I add libbed a lot to it but the base recipe is as following:

2 pounds flank steak or tri-tip, cut into 8-ounce pieces
4 tablespoons black peppercorns, lightly cracked
2 tablespoons kosher salt
3 tablespoons extra-virgin olive oil
1/4 cup red onion, minced
1 tablespoon garlic, minced
1 cup Cabernet Sauvignon
1/2 cup balsamic vinegar
2 tablespoons brown sugar
Directions
Preheat grill to high heat.

Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.

In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.

Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.

Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.

Did it with a twist as I had been wanting a Phili cheese stake but I always enjoy irritating the purest so desided to do my take on one using the above recipe.
The raws:


Any idea what the "extra" orange ingrediant is?! :laugh:


Saltaed my onions and garlic well then added the wine and vinigar and simmered down while I smoked my aundui and other sausage with presimmon wood.


Been raining for 4 days so fired the chemena up and the smoke rolled threw the field.


Wife wanted JUST a stake but I wanted the sandwitch so I got two aged porterhouses which I cut the tough side off for me and gave the fellet to wife along with a ribeye for her also.


Cut up some red onion, bell pepper,red pablanos and Habenero and tossed with EVOO and salt and grilled. Cut stake thin as well as the aundui and added some sharp chedder and topped with the garlic sause.








And for all you who are offended over "my" Phili chees stake, hears the bird! :laugh: