BBQ’d Elk Round Steak with Steak Sauce
1/2 cup dry red wine such as Pinot Noir or Cabernet Franc
1 large clove garlic, minced
1 bay leaf, crumbled
1 tsp balsamic vinegar
1/2 tsp sugar
One — 5 ounce round steak, cut 1/2 to 3/4 of an inch thick and tenderized with a Jaccard meat tenderizer
Note: This recipe is for one steak. Increase the marinade and steak sauce ingredients proportionately if more than one steak is being cooked.
Combine the red wine, garlic, bay leaf, balsamic vinegar and sugar in a small porcelain or non-reactive dish. The dish should be just big enough so that steak lies flat.
Place the steak in the marinade and refrigerate for 2 to 3 hours. Turn the steak over every 45 minutes or so. Once the steak has marinated, remove it from the marinade and pat dry. Set the steak aside.
Strain the marinade, discard solids, and transfer the strained marinade to the saucepan for steak sauce preparation. To the saucepan add:
- 2 to 3 tbsp minced shallots
- dash of Worcestershire sauce
- 1/4 tsp sugar
- pinch of salt and freshly ground pepper.
Over high heat bring to a boil. Cook until reduced by half or until desired consistency is reached. This will usually take about 10 minutes. Remove the saucepan from heat and set aside.
Prepare the steak for the barbecue by brushing both sides with some olive oil, lightly salt and pepper each side. Barbecue the steak to rare or medium rare. Let the steak rest for 5 minutes while the steak sauce is reheated and the plates are prepared. Slice steak thinly and top with steak sauce, or serve with sauce on the side.