Recipe
Rosemary-Merlot Flank Steak
One of my best friend's mom, Linda, has a little sign hanging up in her kitchen in Pleasant View Court (shout-out to Mounds View!) that says, "I love to cook with wine...sometimes I even put it in food." For some reason, I always thought that was really clever and amusing. I'm pretty easily entertained, what can I say? Anyway, I always think of her kitchen every time I make a recipe that calls for wine.
Red wine and red meat go FANTASTICALLY together in cooking, I have discovered relatively recently. This recipe is great comfort food...very fall-ish, except for the grilling part, I guess. We still like to use our grill in the fall, but if you don't want to use yours, this recipe works well inside with a broiler pan.
And keep in mind, those of you who are cooking with wine...this recipe really isn't the same unless you remember to put some in the food.
Red wine and red meat go FANTASTICALLY together in cooking, I have discovered relatively recently. This recipe is great comfort food...very fall-ish, except for the grilling part, I guess. We still like to use our grill in the fall, but if you don't want to use yours, this recipe works well inside with a broiler pan.
And keep in mind, those of you who are cooking with wine...this recipe really isn't the same unless you remember to put some in the food.
4 comments:
This looks great Elisabeth (as you know, I'm a big fan of wine . . . both in the dish and out of the glass ;-))! The sidedish looks great too . . . is it pasta or cauliflower? I'd be curious to know.
By the way, I've had some fantastic Merlots lately . . . seems they're making a comeback. One we had this weekend, Yoakim Bridge Merlot. And, of course, I always like the Clos du Bois. :-)
Cheers,
Lia
The side dish is just sliced potatoes that we roasted in foil packets on the grill with the steak. I put some of the extra wine sauce over them.
I'd love to try the Clos du Bois sometime!
i imagine dr gets a bit of credit here! it sounds very flavorful and i love the sprig of rosemary as garnish!
DR gets credit as the "grillmaster" - always! :)
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