Grilled Sirloin Steak with Greek Tortellini Salad and Caprese Garlic Bread with Les Filles 2009 Cabernet Sauvignon
Grilled Sirloin Steak
Thick cut boneless sirloin
1 tablespoon olive oil
1/2 teaspoon crushed cumin seed
1 teaspoon dried oregano
1 teaspoon dried thyme leaves
1 clove garlic
Salt and freshly ground black pepper to taste
Vegetable oil cooking spray
Step One: Combine the cumin, oregano, thyme, garlic, and salt and pepper in a small bowl. Using your fingers, rub evenly on both sides of the steak and put the steak in a shallow glass or ceramic dish. Cover and refrigerate for at least 1 hour or overnight, letting the meat come to room temperature before grilling. (I did this when I got home and even half an hour marinating was great)
Step Two: Meanwhile, if you haven't already, prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until moderately hot to hot.
Step Three: BBQ the steak for 6 to 8 minutes. Turn for 6 to 8 minutes longer for medium-rare, or until it is cooked to the desired degree of ‘doneness’. Let the meat rest for a few minutes before serving.
Greek Tortellini Salad
1 package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese
For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste
Step One: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
Step Two: Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
Step Three: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
(Note-this salad will keep in the fridge for up to 3 days)
Caprese Garlic Bread
1 loaf ciabatta bread, horizontally cut in half
4 tablespoons salted butter
3 cloves garlic, minced
12 oz. fresh mozzarella cheese, sliced
1/2 cup balsamic vinegar
2 medium tomatoes, sliced
Salt and freshly ground black pepper, to taste
1/3 cup chopped fresh basil
Step One: Preheat oven to 200 degrees C. Place both sides of the baguette on a large baking sheet with the cut side up.
Step Two: In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.
Step Three: While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.
Step 4: Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.
And voila - Caprese Garlic Bread! The best garlic bread ever!!