WINE PAIRING: BERINGER FOUNDERS’ ESTATE MERLOT 
Ingredients
- 6 tablespoons of seedless black raspberry jam
- 1-1/2 tablespoons of ketchup
- 1/8 teaspoon of chipotle chili pepper powder, or to taste
- 1-1/2 tablespoons of olive oil
- 1/4 teaspoon of dried crushed rosemary
- 3 tablespoons of mayonnaise
- 1-1/2 to 2 pounds of super trimmed New York Strip Steak, at room temperature
- Montreal Steak Grill Seasoning to taste, approximately 1-1/2 teaspoons
- French baguette (enough for six sandwiches – generally 2 small or 1-1/4 to 1-1/2 large), split in half horizontally
- 6 small handfuls of baby romaine or arugula
Directions
Glaze:
In a small non-stick skillet stir together the jam, ketchup and chili powder. Bring to a simmer, stirring occasionally, and cook for 3-5 minutes to thicken and reduce. Remove from the heat and place in a small bowl to cool.
Steak:
Heat an outdoor grill to a medium high heat (or as preferred). Place the olive oil and rosemary in a small bowl. Brush half on one side of the steak and season with the grill seasoning. Place the seasoned side down on the heat surface. Brush the remaining oil on the other side of the steak and season with grill seasoning. Cook the steak to the desired doneness; approximately 6 minutes on each side for medium. Generously brush one side of the steak with the glaze. Flip and sear for 30 seconds. Repeat on the other side. Remove to a cutting board to rest for 10 minutes before slicing. Stir the mayonnaise into the remaining glaze. Spread on the cut sides of the bread. On the bottom slice of the bread, arrange the lettuce, the beef slices and the top half of the bread. Cut into six portions and serve with Beringer Founder’s Estate Merlot.
Sour or Salty
Steak Fries
