Updated: 08/16/2017 4:11 PM | Print Story |  Email

12 Days of Grilling: Steak w/ Cherry Coke Sauce

There are two types of cooks; one does things easy and fast and the other kind takes their time in the kitchen.  Private Chef Justin Davis prefers the second way…but shares a version for those who take the easy way in 12 Days of Grilling presented by Minnesota Beef Council.
 

Grilled Tri Tip Steak w/ Cherry Cola Demi-Glace & Grilled Broccoli Raab
serves 4

For the Demi-glace

There are two options here, the easy way and Justin’s way, which is also pretty easy.

EASIEST WAY

 Buy two quarts of low sodium beef stock at the store and reduce it slowly over a low heat until you are left with ½ cup or so and then add ½ can of cherry cola and reduce until it’s thick enough to be a sauce. Season the sauce with salt and pepper and reserve for service.

 ALMOST EASY WAY (Do this the day before)

 2.5lbs beef knuckle bones
2 carrots, peeled and sliced into chunks
2 celery stocks, sliced into chunks
1 onion, cut into chunks
1-2 cloves of garlic
a few sprigs of thyme
1 bay leaf
1 Tblsp peppercorns
1 Tblsp tomato paste

Place the bones on a sheet pan and spread a small bit of tomato paste on the bones. Place the bones into an oven set to 400ºF and roast until the tomato paste is caramelized and the bones have been roasted, probably around 45 minutes.

 In a large pot, place the roasted beef bones along with the rest of the ingredients. Cover with about 4 quarts of water, bring to a boil and reduce immediately to a simmer. Simmer the stock for 8-12 hours.

 Strain the stock into a new large pot and place over low heat until it has reduced to ½ quart or so.  This demi-glace sauce being far superior the store bought sauce will be thicker and glossier than the “EASIEST WAY” listed above. You will likely have extra demi-glace which can be frozen and used later.

Use ½ cup of the beef stock (now demi-glace) and add ½ can of cherry soda and reduce until of desired sauce consistency, thick enough to lightly coat the back of a spoon. Season the sauce with salt and pepper and reserve.

 

For the Broccoli Raab

1 bundle of broccoli raab, ends trimmed up otherwise left whole
¼ cup of parmesan, grated
2-3 cloves of garlic, minced
a pinch of  crushed red chili (optional)
1 Tblsp olive oil
salt & pepper, to-taste
small squeeze of lemon

 You may want to use a grill grate to prevent losing broccoli to the flames.

In a large bowl, combine all ingredients, toss to evenly distribute the ingredients. Place the seasoned broccoli raab the grill over high heat turning occasionally to char both sides. This will only take about 5-10 minutes. The broccoli should be dark green and charred but still have a crunch to them. Give the grill broccoli raab a small squeeze of lemon and serve with the cooked and rested steak.

 

For the Tri-Tip Steak

This is the easiest part. You’ll likely need to find a butcher to get this cut, although it is gaining in popularity.

Get 1 whole 2-3lb Tri-Tip steak

Season the steak with salt and fresh cracked pepper. Set up the grill for indirect heat and heat it well. Place the steak over the high heat portion of the grill. You want to hear a sizzle. Sear the steak for 2-3 minutes and turn 45º. Sear the steak for another 2-3 minutes and flip the steak. Repeat the process turning the steak 45º and then move the steak to the low heat portion of the grill. Close the lid and cook until a meat thermometer reads 135ºF. Remove the steak to a plate and cover with foil. Allow the steak to rest up to medium-rare (5-6 minutes). Heat up the demi-glace sauce and remove from heat. Add a teaspoon of butter and swirl (this makes the sauce extra glossy and is also optional) Slice the steak against the grain and drizzle the luxurious cherry cola demi-glace over the steak, serve along side the broccoli raab.