Sunday, September 12, 2010

Sirloin Steak with Mustard and Fresh Ginger

This one comes from what I think was a Napa Valley Travel Magazine that I cut apart. Date and season unknown... The recipe is called Double-Thich Sirloin Stead with Mustard and Fresh Ginger, and it's credited to an Emily Didier

yields 6-8 servings
1 sirloin stead double thick (about 2 inches) weigning approximately 3 pounds with the tenderloing piece removed, if desired (ask your butcher for this cut)

Mustard Coating:
1/4 cup dijon mustard
1 teaspoon soy sauce
2 cloves garlic minced very fine
3-4 tablespoons fresh ginger, minced, but not too finely, peel off the skin, slice into thick, diagonal slices, then smash and chop)
2 tablespoons oil

1 trim the meat of any excess fat. reserve.
2 put mustard coating ingredients into a bowl and stir into a paste
3 two hours before roasting time, brush the steak entirely with 2/3 of the coating, then palce in roasting pan. Spread the final third as a thick layer atop the meat. Let stand at room temp 2 hours.
4 To roast and serve: Preheat oven to 475 degrees. Place meat in center of oven and roast approximately 20 minutes or until internal temperature of the meat reaches 125 to 130 degrees.
5 remove from oven, let sit 6 or 7 minute, then serve
6 slice on the diagonal into thin or thick slices as you prefer; 1/4 inch thick is suggested.

Variation: can be barbecued with great success.

Ok - first off the Chief Commentator, would LOVE LOVE LOVE to try this BBQ'd but we need to try it on a different cut of meat, not our favorite cut here. Also after using the fresh garlic and fresh ginger, I think as a marinade / sauce, it would have had a better consistency had the garlic been powdered as well as the ginger. Both seemed to make it a little akward and lumpy.

On the recipe, there were some Wine pairing suggestions from Napa Valley Appellation's Wine Steawrd, Ronn Wiegand: (hmm maybe this was from Napa Valley App Mag?)
* Robert Sinskey Vineyards, 1991 RSV Claret, Stags Leap District, Napa Valley (Cabernet Sauvignon blend)
*Beringer, 1991 Merlot, Bancroft Ranch, Howell Mountain, Napa Valley
*Rosenblum Cellars, 1992 Petite Sirah, Napa Valley

I actually paired it with a "Pro-mis-Q-ous" red table wine I found in a discount bin, that (shhh I know, I know I shouldn't every by a bottle of wine based on this) the label interested me, and it was like $6. It wasn't the best bottle of wine, but for a dish that seemed to scream Mid-West Cuisine, it paired well.


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