Wine Wednesday

Margaritta Monday, Taco Tuesday, Wine Wednesday...

I was planning on going to Wine Vault & Bistro for San Diego Restaurant Week but I couldn't get a reservation for tonight. Dinner plans were a bunk, but luckily a friend of mine (T) gave me two Omaha top sirloin steaks earlier today. *SWEET* I've also been on a mission to eat up what I've got. Coming up with meals is always a fun challenge for me.

I started by opening up a bottle of Tuttobene, toscana rosso igt '06 and started seasoning the steaks. I gave them a good dry rub of salt, herbs, garlic, and crushed peppers and let them marinade in olive oil.

I started chopping an onion and looked around the kitchen for ingredients. I found a big jar of neglected arborio rice, a few cans of beef stock, a surprising crisp bunch of asparagus, block of Parmesan, and a couple sprigs of rosemary. Tonight I was making risotto. *Yumm* I love making risotto. Soon I had the whole house filled with warmth from the savory broth boiling on the back burner and onions browning. (Today was a cold day in San Diego, the high was 60 F.)

T Chan's taught me the way to make perfect risotto was by adding one cup of simmering broth to the rice at a time. Slowly and carefully watching the bouncing pebbles of rice absorb the broth. Stirring frequently. I began mine with a healthy splash of red wine turning the rice red then began adding the broth. As the dish became creamer I started browing the steaks and sauteed the asparagus. My timing was perfect. The risotto finished as the steaks rest. I stirred in the asparagus and shaved parmesan, sliced the steaks and dish was done.

It was perfect.

With the wine and savory meal. I needed something sweet to finish off the meal. I managed to throw together a quick something out of greek yogurt, 1minute warm fig "compote", and a nice thick balsamic. Sweet, but rich and mellow to finish off the meal.

I'm going to try to give you the recipe, but it was thrown together as it came to me so its only an estimate.

Steak

Salt the steaks to taste, and make the marinade.

Equal parts of dried (1tsp each) or fresh (2 tsp each) rosemary, parsley, and basil. Crushed red pepper to taste, and 1 clove of mince garlic per 5oz steak. Add equal amount of olive oil to the mix and rub the steaks leaving it to marinade.

Brown the steaks on a hot skillet for 3-5 minutes each. I like mine cooked rare. As it rests it will cook a little more.