Wednesday, March 4, 2009

Steak and Snow

My, my.  What can't Westlaw points buy you?

Fancy cookware is mine!  Also, it is not exactly outside-grilling weather yet.  Y'all, last Friday, the garden looked like this:

And Sunday?  Well, there was this:

And, on the way to Cafe Eclectic, there was this:

4+ inches!

Clearly, a time for comforting, hearty... meat.

I found this recipe on Mark Bittman's NY Times blog.  It's a blog that I especially enjoy reading after finding out that, much like myself, Mark copes with a relatively small kitchen.  His column is testament to the fact that you're really only limited by your creativity (and how many times you're willing to wipe down the counter to do a new task!)  Throw in some sirloin (or ribeye) steak from Neola Farms and wine picked up from Joe's Wines in Midtown, and you've got yourself a great, local meal.

Really Old-Fashioned Marinated Sirloin Steak

1/2 bottle rich, full-bodied red wine, preferably Amarone (**see my note below)
2 tablespoons sugar
3 tsp ground cloves
1/2 tsp grated nutmeg
1/2 tsp cinnamon
1 8-to 12-ounce sirloin steak, about 1/2 inch thick
Salt and pepper

***RE: Amarone.  I asked the staff at Joe's about this wine.  Turns out, it can be yours, starting at the $60ish mark.  Right, so, student-budget wasn't having this, so they recommended a merlot-cabernet blend from Washington state that was mighty tasty!  (I think the word terroir was bandied about).  I can always count on the guys at Joe's for the best wine recommendation, every. single. time.

Combine wine and sugar and bring to a boil; lower heat and simmer 10 minutes

Stir in cloves, nutmeg, and cinnamon, and remove from heat to cool.

Put steak in a large baking dish and pour marinade over.  Marinate steak in fridge for at least several hours and up to three days.  I marinated mine for, um, five.  Didn't seem to affect it adversely!

Take steak out of the marinade, season with salt and pepper, and cook on a very hot, fancy new grill, about 2 minutes each side for medium rare. (You can pan-fry or broil them if you prefer.) Slice the meat about 1/4-inch thick and serve.

I had mine over some Windemere Farms sweet potatoes that I mashed with lots of butter and chopped scallions.  Don't be afraid to mix sweet with sweet!  The steak tastes Christmas-ey, like mulled wine, and the sweet potatoes were plenty tempered by the sting of the scallions.  It was an interesting, unexpected combo!

Hmm not sure what is going on with the font in this post, but appellate brief > technical issues at the moment...

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