September 6, 2008

Once Upon A Craving.....

Once a day I crave Dark Chocolate.
Once every few days I crave Ice Cream, Chocolate of course.
Once a week I crave Salmon.
Once a month I crave Pizza Margherita.
Once every 3-6 months I'd say I get a hankering for red meat.

When I was younger, I thought for sure I could easily one day become a vegetarian. Then of course I went to Culinary school, a place where vegetarians are transformed into meat eaters or they begin to bend their rules to entertain the idea of poultry and fish.
It was there at the once quaint CCA that I began my long love affair with the delicious wonders of Pork Belly Fat......
So then I would tell people, if it weren't for bacon & lamb chops then I could easily be a vegetarian. But now I see there is just no way! I love fish and I know that some pesco vegetarians eat fish, but I also LOVE a bit of red meat....meatballs, pasta bolognese and grilled steaks.

So this is my tribute to those now and again red meat eaters. If you are going to eat it then it's worth making something scrumptious out of it!

Garlicky Grilled Top Sirloin
Serves 4-6

1 1/2 lbs Top Sirloin Steak
4 large garlic cloves
1 t sea salt
1/3 C dry red wine, I love something rich & nuanced, such as Bogle Vineyards, Petite Syrah
1/8 C balsamic vinegar, try O
1 t tamari
1 t honey
2 large bay leaves
7 peppercorns

Mash the garlic and salt into a paste. Using a blender or food processor, puree together the garlic salt paste, wine, vinegar, tamari and honey.
Pour over the steak and toss in bay leaves and peppercorns.
Cover and marinate in the refrigerator for 4-6 hours.
One hour prior to grilling, pull out of fridge and bring to room temperature.
Grill on medium-high heat for about 7 minutes per side for medium rare.

Serve with balsamic roasted red onions and salted cherry tomatoes.

Buon appetito!

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