In a small bowl, combine the seasonings. Rub over both sides of steaks.
Grill, covered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness
Yield: 2 servings.
Sirloin Steak with
Balsamic-Red Wine Reduction
1/2 cup red wine
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 400g sirloin steak (3cm thick), trimmed
1 tablespoon canola oil
1/2 cup finely chopped red onion
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
2 beef T-bone steaks (3cm thick and 300g each)
1. Combine first 5 ingredients in a large Zip-Lock bag. Add steak to bag; seal. Marinate at room temperature 15 minutes, turning frequently.
2. Heat a large nonstick griddle pan (or braai grid) over medium-high heat. Put a little bit of oil on the pan Remove steak from bag, reserving marinade. Add steak to pan; cook 3 minutes on.
3. Add oil to pan. Add chopped red onion; cook 2 minutes or until onions begin to brown, stirring frequently. Stir in reserved marinade, scraping pan to loosen browned bits. Increase heat, and bring to a boil; boil 1 to 2 minutes or until reduced to 1/4 cup.
4. Cut steak diagonally across grain into thin slices. Place steak slices and any accumulated juices on a serving platter. Spoon sauce over steak