Cabernet Grilled Sirloin
Source of Recipe
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List of Ingredients
For steaks:
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1/2 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/3 cup cabernet sauvignon
Salt and freshly ground pepper to taste
1 1/2 pounds top sirloin, cut into 2 steaks
1/2 cup beef or other broth
For the potato salad:
4 medium potatoes, peeled and halved
Salt to taste
1 thin leek, tough leaves removed
2 tablespoons olive oil
1 teaspoon dry mustard
1 tablespoon red wine vinegar
Recipe
For the steaks: In a nonreactive bowl, mix the oil, garlic, parsley, oregano, mustard, Worcestershire sauce, cabernet sauvignon, and salt and pepper to taste. Pour over the steaks and let them marinate, turning once or twice, for an hour. During this time start making the potato salad.
Boil the potatoes in lightly salted water for 18-20 minutes until they are tender but not falling apart. While they are cooking, slice the leek into circles and gently cook these in the olive oil for 3-4 minutes. Cut the potatoes into slices and toss gently with the leeks. Remove from the heat. Mix the dry mustard with 2 tablespoons of cold water and the vinegar. Pour onto the potato-leek mixture and keep warm.
To complete the steaks, preheat a greased ridged grill pan or cast-iron skillet. Cook for 4-5 minutes per side for medium-rare. Strain the marinade into a small saucepan. Add the broth and simmer while the steaks are cooking. Season with salt and pepper to taste. To serve, slice the steaks diagonally against the grain and place on top of the warm salad. Serve the strained marinade on the side.
Serves 4.
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