Johnny Garlics Grilled Peppered Steak With Cabernet Balsamic Sa Food

JOHNNY GARLIC'S GRILLED PEPPERED STEAK WITH CABERNET BALSAMIC SAUCE

Steps:

• 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.

AMAZING VEGETARIAN PASTA SAUCE

Steps:

• Heat up olive oil in a saucepan, and throw in the garlic and onion and basil. Fry for about five-eight minutues.
• Throw in the vegetables (if you want them, my brother doesn't like veggies so when I make this for him I cook it without them), and cook for about three-five more minutes.
• Add the flour and mix into paste, then add the milk, quickly stir and then add the tomao sauce (make sure your can is already opened, milk burns easily).
• Add the sugar (optional, but I love the sweet taste, and it brings out the flavor of everything else) and red pepper flakes (also optional). Add the salt, pepper, and oregano, and stir. Done!

GARLIC GRILLED STEAKS

Steps:

• With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.