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Friday Feast: Paleo Steak Dinner

18 Feb

One of the most enriching meals I have had in a long time… completely Paleo. Read more on this dietary lifestyle and my cooking date with http://cavegirleats.com!

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Rosemary Balsamic Steak & Syrah

29 Jul

Jersey is notorious for being the garden state and the summers really do prove this name to be true. I have loved growing herbs, peppers, and tomatoes for the last few years. Having the produce readily available in the backyard every evening has encouraged me to add more herbs in my cooking. Fresh herbs are a perfect way to add flavor and keep the meal healthy. In the past I have always associated rosemary with hearty dishes for cooler climates. This was an herb I really only bought at Thanksgiving and Christmas to season the turkey or a big pot roast. This summer I have given more consideration to this piney and pungent plant that is much more versatile than I originally gave credit for. As a bonus, this herb is rich in iron, calcium, and vitamin B6. A little really does go a long way though and I generally chop it extremely fine to keep from getting a bitter bite. I have experimented with adding it to lemon white wine chicken/fish marinades as well as balsamic steak and every time have been extremely satisfied. Below the wine pairing, I have listed a steak kabob marinade for the grill with minced rosemary. This meal took 10 minutes to prepare and sat for about an hour. Grilling takes about 5-10 minutes making this a perfect weeknight meal. As a tasty side, I would explore the option of Naan bread. In my opinion, Naan is the new Italian garlic bread. Naan originates in India. It is flat like pita and infused with garlic bits and parsley flakes. Steamed white rice is also another easy side.

When I have mentioned steak dishes in my previous posts, I generally pair it with a Cab or Shiraz/Syrah. The full bodied reds stand up nicely to the richness of the steak. For those that have not jumped on the Chile bandwagon, the time is now. Some of the best values in the world are coming from there. This region isn’t shy on producing a variety of styles either. Sauvignon Blanc and Chardonnay from the Casablanca Valley, Cabernet and Carmenere from the Maipo Valley, and Syrah from the Elqui Valley in the north. With this dish listed below, I would definitely suggest Chono Elqui Syrah. A cool climate Syrah with notes of white pepper and extremely earthy. This wine will not be as chewy as an Australian Shiraz. Considering the steak is mixed in with pepper, onion, and mushrooms I prefer this style from the Elqui Valley.

Rosemary Balsamic Sirloin Kabobs with Naan
-1 lb sirloin cut into cubes
– Baby bella mushrooms
– Red onion chopped in larger bites
– Green and red bell pepper chopped into bites
-2 cloves garlic minced
– salt and pepper
– Minced rosemary sprigs
– 1/4 cup olive oil
-1/4 cup balsamic vinegar

Layer steak and veggies on kabobs and rest on pan. Season with salt and pepper. Pat the garlic onto the steak bites. Sprinkle the rosemary over the kabobs.Drizzle with olive oil and balsamic. Let sit for 30-60 minutes in marinade. Grill on medium high heat for 5 minutes on each side. Serve with Naan, steamed white rice, and Chono Elqui Syrah.

Simple Sunday Supper: Steak with Sangiovese/Shiraz

19 Jul

It’s Sunday. I generally view this day as the end of the week or the beginning of a new one. End of the week translates to – I’m tired, its been a long weekend and I don’t feel like making something elaborate and creative. Beginning of a new week means – My mind is fresh, I feel well rested, and I have all the energy in the world to create a masterpiece. Either way, it has to be a well balanced meal so that I feel refreshed starting work Monday morning. This Sunday felt like the end of a tiring week. I wanted to cook with ingredients that are simply delicious on there own. I also didn’t want a kitchen full of dishes and a huge mess all over the counters and stove top. It’s a grilling night!

When thinking of a meat that really doesn’t need a sauce and that will energize, steak immediately comes to mind. If cooked correctly and a good cut is chosen, this meat becomes the fool proof staple of the meal. In addition to this hearty meat, I chose a few vegetables to throw on kabobs and maintain the no mess, no fuss dinner. Baby bellas, baby red potato, red onion, and red bell pepper are some of the most flavorful vegetables I could think of. The sauce below is completely optional. I had some extra red onion and rosemary after putting together the kabobs, the sour cream can easily be substituted for a plain yogurt or mayonnaise, and I always just use whatever interesting mustard I have on hand. See below for recipe after reading about this fun wine pairing…

In one of my previous blogs, “My Passion for Australia”, I mentioned a group of producers called “Some Young Punks”. They’re labels are inspired by old literature and comic books from the 1920’s through the 1950’s. The wines are generally blends of Shiraz with other interesting varietals. The idea was to create a boutique style, unique wine with a funky label. Delicious wine with a screw cap and hilarious label… perfect for an easy going Sunday. I recommend the Squid’s Fist Sangiovese Shiraz with this meal. Notes of black cherry give this wine a fruit forward and juicy flavor on the palate and the Shiraz gives a nice spicy finish to complement the steak. Limited production but can easily be bought online.

Steaks and Vegetable Kabobs

-Ribeye steaks (grass fed are extremely delicious) seasoned with salt, pepper, garlic powder, celery seed, paprika, and rosemary

For a juicy steak with a nicely grilled crust, start by leaving steaks in rub for about 20 minutes at room temperature. Heat a cast iron skillet(sorry 1 dish needs to be used) on high heat and coat with olive oil. Cook the steaks for about 3 minutes on one side and flip. Leave in skillet for about a minute and then take the fillets out to the barbecue and cook for another 5 minutes with out flipping the steak again. Flipping meat more than once will lead to a chewy steak. The cast iron skillet gives a nice blackened crust and the grill finishes the job.

For the vegetable kabobs
– Chopped red onion and red bell pepper, whole baby red potatoes and baby bella mushrooms
– Fresh thyme and rosemary sprigs
– Olive oil and balsamic vinegar to drizzle over the top

Poke the potatoes with a knife and microwave for 2-3 minutes to soften before putting on grill. Taking metal skewers, layer the vegetables with a bit of space in between. Drizzle with salt, pepper, olive oil, and balsamic. Grill on medium high heat for 15-20 minutes. Lay the herbs on top as you grill.

For the optional sauce for dipping steak and/or vegetables
– Equal parts sour cream and mustard (I used horseradish habanero whole grain mustard tonight)
– Diced red onion and fresh rosemary

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