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1
In a medium sized bowl combine the soy sauce, Worcestershire sauce, red wine, brown sugar, and minced garlic. Make sure you mix well, to un-clump the brown sugar. Immerse the rosemary sprigs into the mixture and allow them to sit in the sauce. Let it stand at room temperature for at least an hour, or until you are ready to grill.
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2
When it's grilling time, transfer the sauce into a saucepan and bring the sauce to a simmer on medium- high heat whisking constantly to prevent the sauce from burning (especially since sugar is present). Once you've reached a simmering point, bring the heat down medium-low. As you whisk, gradually add half of the cornstarch (this is your thickening agent). Whisk for a minute, and then add the remaining cornstarch. Bring the sauce to low heat, and let it simmer lightly for 3-5 minutes. Keep an eye on it, as all stove elements are different.
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3
At this point, the sauce should have a thicker consistency. Remove from heat. Discard the rosemary, and transfer the sauce into a small bowl.
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4
Once the steak is ready, drizzle the sauce over the steak and keep some extra on the side for dipping, if you'd like.
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5
To make this dish even more awesome, I sauteed some shallots and mushrooms to add over the top of the steak.
