This Month's Recipe 
Heat a stainless steel skillet over medium-high heat. While skillet is heating, combine chopped herbs, garlic, 2 tablespoons olive oil, sea salt and cracked pepper in a bowl, mixing to form a paste-like seasoning mixture. Using your hands, press seasoning mixture into both sides of each sirloin steak. Place remaining 3 tablespoons of olive oil in heated skillet. The oil should begin to smoke immediately after adding it to the skillet. Place steaks in skillet and sear for approximately 3 to 4 minutes on each side. Make sure not to disturb the steaks as they sear to ensure that the herb mixture will form a crust on the meat. After steaks have been seared, place on a serving platter and keep warm. Add sliced shallots to skillet and brown in remaining meat juices, for approximately 2 minutes. Remove skillet from heat and add Zinfandel to deglaze skillet. Return skillet to heat and scrape up any browned bits from the bottom of skillet. Reduce wine to approximately 1/4 cup, stirring occasionally. Reduce heat to low and add butter to skillet. Using a whisk, swirl butter into wine reduction, creating a velvety sauce to top your steaks. Enjoy this delicious dish with a glass of Ravenswood Vintners Blend Zinfandel. Or, for the white wine lover, try Ravenswood Vintners Blend Chardonnay! |
