Sundays are made for relaxing on the couch
and watching a movie. During the cold winter months I usually make a roast, however, this Sunday I decided to try something a little different.
My favorite thing on earth is probably meat, however, in a horrible twist of fate my girlfriend happens to be a vegetarian. She is also the Wine Press’ biggest fan (and consumer), and her favorite out of our 6 lines is the Red Blend.
This leads me to my Sunday dinner challenge, how do I cook for a vegetarian without having to actually eat vegetarian. Now, the rule of thumb for pairing a wine with a meal is to cook with the wine you plan on drinking. As my girlfriend sat down with her best friend WP Red Blend about an hour ago, I should probably start with that. The best thing about our wines is that at about 30 bucks a bottle, you don’t need to feel bad about using it to cook with, and it’s also a pleasure to drink.
One thing the Wine Press’ Red Blend goes amazing with is steak, and steak’s vegetarian cousin, mushrooms. Which is how I came up with this killer Sunday evening meal.
Everyone has heard of a fried egg on top of a steak, however, what I’m sure you have not tried is an egg, cooked in an avocado, on top of a steak. Winter is the season of super cheap avos, and cooking your egg inside an avo not only gives you a nice dose of omega-3s, but is also an amazing complement to your steak.
Add Wine Press Red Blend reduction, a side of veggies and some crusted baby potatoes, and my Sunday is now complete.
The trick for cooking a perfect steak is to start by cooking the fatty side on a very hot frying pan. Cooking the fat first eliminates the need for oil. If you select a nice steak, you only need to season with salt and pepper before cooking. Determine if your steak is done using the finger test. Gently press down on your steak, if the indentation doesn’t move, it’s still rare. If it stays down and slowly rises back up, medium rare. Always wrap your steak in aluminum foil and let it rest for 10 minutes before eating.
Check out the full recipe here:
Prep time: 30 minutes
For the steak (or mushrooms):
2 350g sirloin steaks (or 200g of mushrooms)
2 small eggs
Salt and pepper
Olive oil for drizzling
For the vegetables:
200g rainbow carrots, or stem broccoli, or a combination
100ml Wine Press Red Blend wine (plus extra for drinking)
10ml Balsamic Vinegar
10ml Worcestershire sauce
10ml Soy sauce
3 tablespoons of butter
Olive oil for frying
For the potatoes:
500g baby potatoes
2 cloves of garlic, smashed
2 tablespoons corn flake breadcrumbs
20g fresh thyme
50g fresh parsley
20g fresh rosemary
3 tablespoons olive oil plus extra for drizzling
- Preheat your oven and grill to 400 degrees Celsius
- Boil the potatoes in water until soft. They should be easily pierced with a fork but not fall apart. Drain the potatoes and carefully slice in half.
- Slice the avocado lengthwise and remove the pit. Scoop out a bit of the flesh to give yourself a nice cavity for the egg. Carefully crack the egg into the avo (you may need to tip out some of the egg white). Repeat with the other half. Nestle the avo halves into the corner of a roasting pan and drizzle the entire pan with olive oil. Finely chop the chives and sprinkle half over the avo halves.
- Finely chop the other herbs and garlic cloves and combine the remainder of the chives. Mix in the breadcrumbs and 3 tablespoons of olive oil. Arrange the potato halves cut side up into the baking pan with the avos. Carefully scoop the breadcrumb mixture over potato halves. Sprinkle with salt and pepper to taste. Bake for 10 minutes.
- While the avos and potatoes are baking, put a frying pan on high heat. Season your steaks generously with salt and pepper. Fry your sirloin starting with the fat side and rotate around each side, cooking to your preference. Wrap in aluminum foil to rest. If using mushrooms, add olive oil to your pan and fry until glossy. Wrap in aluminum foil to keep warm.
- To cook your veggies, start by slicing the carrots lengthwise (if using) and give them and/or the broccoli a good wash. Add a little bit of olive oil to the same pan you fried the steak in and fry the veggies for about 3 minutes. Next, add the red wine and cook for 5 minutes. Strain out of the vegetables, leaving the red wine in the frying pan. Reduce the red wine by half, and add the Worcestershire and soy sauce, butter and a sprinkle of fresh herbs. Continue to cook until the mixture resembles a glossy syrup.
- Assemble your steak (or mushrooms) on your plate with your vegetables and drizzle with the red wine reduction. Serve with an avo-egg and potatoes.