Ingredients:

• 1 16-ounce strip steak
• several long sprigs fresh rosemary, plus more to garnish
• 1/2 bottle red wine
• 1/2 teaspoon black peppercorns
• coarse salt and freshly ground pepper
  
  

Directions:

For the red wine reduction:
Bring wine to a boil with one sprig of rosemary and the peppercorns in a small pot.
Lower heat to a simmer and reduce by half, about an hour. Want to go a little fancier? Check out our formula for the perfect red wine reduction.


For the steak:
Preheat the grill to high.
Drop steak on the center of the grill and place remaining rosemary sprigs on top.
Close the lid and cook for 3 minutes, then lift the lid, pick the steak up using long tongs and rotate 90 degrees to make hash marks.
Cook for another 2-3 minutes then remove rosemary, flip and repeat on the other side, placing the rosemary back on top.
Remove steak from grill and allow to rest for 10 minutes before serving with the red wine reduction and fresh rosemary.

Serves 2 / Recipe from www.foodrepublic.com