| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
tb |
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 |
INSTRUCTIONS
1. 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.
2. 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 saut.ed cherry tomatoes. Among a number of possibilities,
consider the 1993 Chateau Montelena or the 1992 Burgess from California-or
a Bordeaux, such as the 1992 Chateau 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 <jewel1@ix.netcom.com> on
Mar 24, 98
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