| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Main dish, Meats | 4 | Servings |
INGREDIENTS
| 2 1/2 | T | Olive oil |
| 1 1/2 | lb | Well-trimmed boneless |
| sirloin or rib-eye steak | ||
| cut 3/4 inch thick | ||
| Salt | ||
| Freshly ground pepper | ||
| 4 | Sprigs, 3-inch fresh | |
| rosemary bruised with | ||
| the | ||
| back of a heavy knife | ||
| 1992 | gess from California-or a Bordeaux, such as the 1992 Chateau |
INSTRUCTIONS
In a large heavy skillet, heat 1 tablespoon of the oil. When it just begins to smoke, season both sides of the steak generously with salt and pepper and cook over moderately high heat for 3 minutes per side for medium rare. Transfer the steak to a warmed platter. Add the remaining 1 1/2 tablespoons of oil and the rosemary to the skillet and stir frequently until the rosemary begins to color, about 1 1/2 minutes. Scrape the oil over the steak, garnish with the rosemary sprigs and serve. To complement the flavor of the rosemary, stick with Cabernet Sauvignon, which has a hint of herbiness of its own and enough acerbity to tolerate the bite of the sauted cherry tomatoes. Among a number of possibilities, consider the 1993 Chateau Montelena or the Leoville Barton. Reprinted from Food&Wine Magazine website: http://www.athand.com/sil/athand/__4641e33a0chSX1FBtnx/editorial/fw/ Posted to MM-Recipes Digest by Julie Bertholf <[email protected]> on Mar 24, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 75
Total Fat: 8.4g
Cholesterol: 0mg
Sodium: 72.9mg
Potassium: 2.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g