Red Wine Marinated Grilled Steak Sandwich
- 2 New York Strip Steaks about 9-10 oz each
- 5-6 garlic cloves roughly chopped
- 4 sprigs of thyme
- ½ tsp salt
- 1 tsp black pepper
- 1 cup Black Box Cabernet Sauvignon wine
For grilling and the red wine glaze
- Extra salt and pepper for the steak
- Oil for grilling
- 1 tbsp unsalted butter
- 1 tbsp sugar
- 1 medium sweet onion cut into thick slices and separated into rings
- 1 small loaf of french bread or ½ of a baguette
- Cheddar cheese
- Tomatoes to serve
Red Wine Marinated Steak
Mix all the marinade ingredients in a bowl or a container that will fit both steaks snugly (or use a large ziploc bag). Coat the steaks well with the marinade and let them marinate overnight (flip the steaks over at some point to make sure they marinate well all around).
The next day, remove the steaks from the marinade and pat them dry. (Note - the steaks will have taken on a purple color from the red wine). Heat your grill pan to medium high heat. When it's hot, brush the grill with some oil. Sprinkle some salt and pepper generously on both sides of the steaks and cook on the grill - 5 minutes on each side for medium rare for a steak that's about 1.25 inches thick, or until the internal temperature reaches ~135°F.
After the steaks have been grilled, let them rest, covered, for at least 5-10 minutes.
Grill the onions on the same grill pan, about 5 minutes on each side, until the onions have softened. Set aside.
Red Wine Glaze
Transfer the marinade, sugar and the juices from the rested steak to a pan, and simmer for about 10 minutes. When the glaze has thickened, add the butter and stir it in until the butter melts and incorporates fully into the glaze. Taste and season. Strain to remove the thyme and garlic. Set aside.
Cut the french bread in half and grill until the bread is warm and crispy on the surface.
Spread some butter (or mayonnaise) on both halves.
Thinly slice the steak and pile it on one half of the bread. Generously drizzle red wine glaze over the steak. Top with grilled onions, arugula and cheddar cheese. Serve with tomatoes, or a side salad.