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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: sgre52160
Servings: 4
4 boneless ribeye steaks
2 tablespoons peanut oil
salt and pepper
1 cup Chianti
½ cup beef stock
1 tablespoon balsamic vinegar
1 tablespoon chopped shallots
1 teaspoon Italian parsley, chopped
Brush steaks with oil and season with salt and pepper. Place wine in a saucepan over high heat. Simmer until reduced by half. Add the beef stock, balsamic vinegar and shallot. Reduce again by half. Add the parsley. Keep warm.
Prepare a fire in your barbecue. When ready, grill the steaks to desired doneness. Serve with the Chianti sauce.