My Heart was speaking at the Health Care Congress so he was away from Sunday through Wednesday… he came home Wednesday evening. I wanted to do a nice dinner but still had to work so I didn’t have a lot of time. Had some coupons for the new grocery store in our local Target so I took advantage of $1 off salad / $2 beef.
I picked up a small London Broil and put it in to marinade Wednesday morning. The marinade was about a 1/3 of a bottle of the Boordy Chambourcin-Merlot, a heaping Tbsp of chopped garlic and a heaping Tbsp of Herbs de Province. The steak marinated from 8am – 7pm. The Chambourcin-Merlot has been an interesting wine we started drinking this summer. We tasted it at room temp, the way most people serve a red wine, and didn’t like it at all. But while at the Boordy Summer Concert, we tasted it Chilled and absolutely loved it… it was basically one of our favorite wines this summer. As the weather is turning cooler, I wanted to drink this wine with the steak so I figured it might as well use it for the marinade also. After putting the steak on the stove top griddle to cook, I reduced the remaining marinade for the sauce.
I love caramelized onions and mushrooms on steak – totally a tradition. Just a touch of olive oil to get it started but otherwise, just the oniony & mushroomy goodness!
Dinner served up: basic green salad, caramelized onions & mushrooms, rare London Broil w/ a red wine reduction. Turned out pretty good!