Balsamic Fig marinated ribeye with corn tortilla puree

So the other day I was at the store and came across a thick piece of ribeye that was priced fairly well. Since the ribeye contains more fat than I should consume on a daily basis (yes I know I contradict myself with previous posts) I usually only buy one and cut it in half to split between Ann and I.

I have this Fig-Balsamic vinegar in the fridge and decided to use this to marinate the steak along with some red wine,the usual spices  and olive oil. It ended up marinating for about 4 days before we decided to grill it. The weather here in Louisiana is crazy,last Thursday it snowed , the weekend was nice and sunny with temps in the 70′s, this morning was 40 and ended up with a high of 70. You can see why outdoor grilling can be sketchy.

Anyway I usually pair grilled steak with some sort of grits concoction, but not this time. I am not sure why I thought of it but I took some corn tortillas and tore them into small shapes and added them to a pot with a little bit of olive oil. I sauteed these for about 5 minutes then covered with chicken stock. I brought it to a boil then simmered for about 10-15 minutes. I pureed then strained this mixture and kept it at a simmer while the steaks were cooking.

When ready to serve all I did was add a touch of milk to loosen the puree and added salt and freshly ground pepper to taste.

For the sauce all I did was add the leftover marinade and some red wine, brought it to a boil then reduced to a syrup like consistency.

For an additional side I made a simple zucchini soup flavored with garlic and jalapenos. I was not too impressed with it as it was too "grassy" for me but Ann loved it.

BTW, my wife pointed out the seemingly "risky’ pictures" of the puree……..