This recipe came about because of the wine club I belong to. It’s Laithwaite’s Wine. It’s because of them than I can afford to drink premium wines. One of them is Tri-Tip Malbec from Lodi, California. Now, Malbec is normally associated with Argentina, where it is the star varietal. But Lodi, California, where Zinfandel is the star, is no slouch when it comes to producing mouth-watering Malbecs. Tri-Tip Malbec, with its inky color, hints of dark fruit, and berry flavors is a prefect match with the recipe given. It complements a steak grilled to perfection.
If you can’t get your hands on a Tri-Tip Malbec, then any good quality Cabernet Sauvignon, Merlot, Syrah (Shiraz), or Zinfandel will do.
For this recipe I used sirloin steak. But, it doesn’t have to be sirloin. It could be any steak of choice, even the humble chuck steak. The marinating process make it all even out.
2 1¼ sirloin steaks (or steaks of your choice)
1 tablespoon salt
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon white sugar
½ teaspoon coriander
½ teaspoon cayenne
½ teaspoon chipotle
- Wash steaks under cold running water and pat dry with paper towels.
- In a bowl, combine all of the remaining ingredients. Rub mixture on steaks. Cover and refrigerate for at least 24 hours. Or you can place steaks in a zip-lock bag and refrigerate.
- Remove from fridge 30 minutes before grilling.
- Heat your grill to high. Then grill steaks over medium-high heat with lid closed until desired level of doneness, usually 5 to 7 minutes per side. The steaks should cook until golden brown and slightly charred.
Yield: 4 servings.