I’m over turkey and ham, aren’t you? Well, at least for a bit. The truth is I’m itching for some wonderful salads and not just because it’s almost the New Year. I’ve lived in a house where meat is a staple and a dinner without it was rare. About the opposite of what I’m personally used to; so expect to see a lot of salads in the coming weeks; I’m craving them bad!
In the meantime, I had some wonderful wine on hand after a Twitter tasting I participated in with Whole Foods Market and thought it would be perfect for this fabulous steak. Simply prepared it let’s the meat shine but the Wolftrap Syrah Mourvèdre Viognier and fresh herbs sauce made a great accompaniment. I’m craving this now for breakfast but I know it would be perfect for a New Years Eve dinner. I could eat this steak all by itself especially if I thought I had my favorite French Silk Pie, to finish the meal!
Today’s post is as simple as this dish. I’m heading out for a walk through today and closing on my new home tomorrow. It feels almost surreal; the past year has been almost a blur. I certainly never anticipated that it would be 8 months after I moved out before I would be moving into my own space again and it won’t be real until those keys are in my hands tomorrow but I’m excited beyond words. Building new was a pain but I could not find anything that had a floor plan to my liking like this home does.
I imagined one big room for kitchen, dining and family room and I found it. I had hoped for a room close to the kitchen for photography and that’s there too; it was as if this really was meant to be. There will be some adjusting to having neighbors be closer than I’ve had for a long while but since I had considered a condo in my searches this little lot seems like a lot of space. And not a lot of yard work which is perfect! While I love the idea of tending to an herb garden; I’m sort of over the weekend long efforts to maintain a large yard; I would rather be cooking and taking photos!
This will truly be a very Happy New Year for me; I hope it is the same for all of you. Cheers!
- 1 (1 3/4-pound) piece hanger, rib or t-bone steak, trimmed of excess fat
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper pepper
- 1 tablespoon olive oil
- 2 medium shallots, finely chopped
- 1 1/2 cup red wine
- 3 tablespoons chopped fresh parsley, more for garnish
- 2 tablespoons chopped fresh chives, more for garnish
- 2 tablespoons unsalted butter
- Season steak on both sides with salt and pepper. Heat oil in a heavy skillet until very hot, but not smoking. Add steak and brown on both sides, 3 to 4 minutes per side, until done to your liking. Remove and cover to keep warm.
- Add shallots to pan and cook until fragrant and starting to brown, 1 to 2 minutes. Add wine and stir, scraping up brown bits from bottom of pan.
- Bring to a brisk simmer and cook for 3 to 4 minutes to reduce wine to a glaze consistency. Stir in parsley and chives.
- Take the pan from the heat and whisk in butter, just until it melts into the sauce. Taste and adjust seasoning with salt and pepper.
- Slice the steak and drizzle sauce over it. Garnish with additional chopped parsley and chives.