One of my favorite meats and a delicacy.
I have been on the search for a cut of meat that is delicious yet affordable because as much as I love Filet Mignon, it's a little pricey.
We'll save that for a special occasion.
We have found Sirloin filets to be easy, affordable, and quite savory!
And that is what we're using in today's recipe.
The steak was generously seasoned with salt and pepper and cooked in a cast iron skillet on high heat, searing both sides for 3 minutes. Throw a couple of pats of butter in the pan till it melts and pour the butter over the meat. Throw your skillet into a 400 degree oven for 7 minutes. This should yield a medium rare steak. Adjust the time to your cooking preference!
The salad "jam" is a blend of: 1 sweet onion diced, 1 red bell pepper diced, 4 Roma tomatoes diced, garlic, salt, pepper, 1 tsp oregano and 1 tsp sugar sautéed together for 15 minutes. Meanwhile, toast sliced almonds till fragrant.
To build your salad, combine olive oil, balsamic vinegar, salt and pepper in a bowl and add arugula. Mix it all together and massage the oils into the greens. Add lettuce to your plate. Top with slivered almonds and the vegetable "jam". Add a teaspoon of fresh ricotta at the top and bottom.
After your steak has rested 10 minutes outside the oven, slice and top off your salad!
Easy as that.
The beer pairing for this meal did not come to me easily.
I went with a stout because of:
I'm sure you can tell from my descriptions of the meal and the beer that this pairing did not go very well!
The beer was just too big for the steak salad combo.
If the steak had been prepared on the grill where it could have really gotten that nice charred depth, it may have worked. Here are a few beer styles I think would have paired better: American Amber, Red IPA, Schwarzbier, Gratzer, Bock, Dunkel....
But you know what? It's ok!
Beer and food pairing is all trial and error.
And that's the fun part.
I will end this post with this beautiful photo:
Have a great week, everyone!
And as always, feel free to email me or comment on this post with questions.
Happy New Year, everyone!
I'm sure I'm not alone on this, but one of my resolutions is to eat better and hit the gym. My motivation? My beer and food pairings, of course!
Today's featured healthy meal was designed totally by my other half, Ben.
I will attach his recipe at the bottom of this blog!
This dish is a chicken breast that was sliced open and stuffed with fresh mozzarella and spinach. The topping was a homemade tapenade full of green and black olives, artichokes, sun-dried tomatoes and garlic seasoned with salt, pepper and Italian seasoning.
This is a list of characteristics I looked at when deciding what beer to pour:
My initial thoughts based on these factors were to pick a beer:
The magic that happened here was how PERFECTLY the beer complemented the homemade tapenade. And to be honest, you will have extra tapenade to layer on top of your chicken, so in reality, it becomes the star of the show. The chicken is basically a vessel for this delicious topping!
The malt profile of the beer totally connected with the earthy, rustic, herbal notes of the homemade spread. Dark, roasted malts LOVE salty food and the fruity Abbey malt added contrast to the saltiness of the dish. Meanwhile, the Saison yeast provided another level of earthiness that found solace in the topping. The high level of carbonation acted as the scrubbing bubbles to cleanse the palate, lifting the richness and preparing my mouth for another bite!
Wow. I do have to say 2016 has started out with a BANG!
If this meal is a sign of the year ahead, it will be AMAZING!
Try this dish on a chilly Sunday evening. You won't regret it.
Stuffed Tuscan Chicken A La Ben
Welcome to my blog! I want to show the world a simple meal paired with craft beer can elevate their dining experience to unique levels. Cheers!