- 2 cups dry red wine
- 2 tablespoons sugar
- 6 whole cloves
- 6 juniper berries, crushed
- Two 3-inch cinnamon sticks
- 1 teaspoon finely grated orange zest
- 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
- 1/2 teaspoon freshly grated nutmeg
- Two 1-pound bone-in rib eye steaks (about 1 inch thick)
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 1/2 pound chanterelle mushrooms
- Chopped parsley
- Flaky sea salt, for garnish
How to make this recipe
In a medium saucepan, combine the wine and sugar and bring to a simmer. Cook for 5 minutes, stirring to dissolve the sugar. Remove the pan from the heat and stir in the cloves, juniper berries, cinnamon sticks, orange zest, lemon zest and nutmeg. Let cool completely.
In a resealable plastic bag or shallow baking dish, combine the steaks with the cooled marinade and refrigerate overnight.
Light a grill. Remove the steaks from the marinade and pat dry; discard the marinade. Rub the steaks with 2 tablespoons of the oil; season with salt and pepper. Grill over moderate heat, turning once, until nicely charred and an instant-read thermometer inserted in the center registers 125° for medium-rare, 10 to 12 minutes. Let rest for 10 minutes on a platter.
In a large skillet, heat the remaining 2 tablespoons of oil. Add the chanterelles and season with salt and pepper. Cook over moderately high heat, stirring, until golden, about 3 minutes. Stir in the lemon juice. Spoon the mushrooms over the steaks, garnish with parsley and sea salt and serve.
A fragrant, concentrated Sagrantino.