Here we go again. Another recipe that came about because of the wine club I belong to. This time Laithwaite’s Wine sent me a 2014 Malbec , Tri-Tip, from Lodi California (not Argentina) that is tailor-made for a barbecue or a steak dinner. They also enclosed a recipe for a grilled steak that is given below. Malbec and steak go together marvelously. But even if you don’t have a Malbec on hand, a good Burgundy, or Zinfandel, or Cabernet, will be just as good. The juicy, spicy meat of a flame-grilled steak is a delicious pairing with a good red wine.

Now, for the cut of meat. This recipe can work with  your favorite steak, be it T-bone, porterhouse, rib eye, filet mignon (if you’re in the mood to splurge), New York strip, flank, sirloin, or even chuck steak. You’re only limited by your pocketbook. Also, with the ingredients given, this dish makes lesser cuts of meat seem spectacular.  In fact, chuck steaks are great for grilling with this recipe.

So, light up the grill, add some potatoes and a veggie, and you’re set.



4 steaks, about 1 to 1½-inch thick, about 1 pound each
1 tablespoon salt
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon white sugar
½ teaspoon ground coriander
½ teaspoon cayenne
½ teaspoon chipotle


1. Rinse the steaks under cold running water and pat dry with paper towels.
2. In a small bowl or cup, combine all the remaining ingredients and mix well. Rub mixture onto each steak. Place in a large zip-lock bag and refrigerate for at least 24 hours. Remove from the fridge 30 minutes before grilling.
3. Heat your grill to medium-high. Place steaks on grill and cook until golden brown and slightly charred. Depending upon the desired level of doneness, you can grill the steaks 4 to 5 minutes. Then turn over and continue to grill 3-5 minutes for medium-rare; 5-7 minutes for medium; or 8-10 minutes for well done. Transfer to a cutting board or platter and let rest for at least 5 minutes before slicing.
Yield: 4 servings.