Tuesday, July 5, 2011

Happy Fourth of July!

Freshly back from Vegas my blogging duties have now doubled. I now will be blogging here and for Wine Berserkers' new blog section. My contributions will be familiar; food and wine in Washington. My new post is up over there about our Fourth of July which includes a steak recipe and an amazing Red Mountain wine with a serious pedigree.  See the new post over at Wine Berserkers:



Sneak Peek...
Cilantro Lime Skirt Steak
serves 4-6  
·         3 lbs grass fed skirt steak (I prefer the taste of grass fed)
·         1 bunch fresh cilantro
·         6 garlic cloves finely chopped
·         3 limes, juice of (freshly squeezed)
·         1/4 cup extra virgin olive oil
·         1 tablespoon hot sauce
Salt and pepper the steak generously over both sides and set aside. In a large glass baking dish combine the rest of the ingredients and use a fork to mix. Place the steaks in the glass dish and turn to coat all sides. Cover dish with foil and place in refrigerator for 2 hours (at least 30 mins). Take out of refrigerator and let sit at room temperature for 1 hour. Salt and pepper steaks on both sides again. Grill steaks on a hot grill for 60-90 seconds on each side and remove from grill. Rest steaks for 10-15 minutes under foil sheet before cutting. Cut against the grain at a 45 degree angle for optimal eating.
Enjoy a scratch margarita on the rocks while cooking and pair the steak with a good red wine for best results.

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