Argentinian Grilled Steak With Rosemary

• 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

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

steak, long sprigs, red wine, black peppercorns, salt

Taken from www.foodrepublic.com/recipes/argentinian-grilled-steak-with-rosemary/ (may not work)