A Summer Living Recipe and Wine Pick
Those of you who know me well know how much I love music. I frequently speak in musical metaphors. I also love to cook and put my own spin on traditional recipes. I call this dish “Hot Buttered Soul,” as a tribute to Isaac Hayes
Some time ago, I had steak and collard greens in my refrigerator and wanted to make a quick meal. So I rubbed the steak with a little olive oil and seasoned it with Kosher salt and cracked black pepper. For me, when it comes to steak, the simpler, the better (I like to let the beef flavor shine through). Then I broiled the meat (you can also grill it) at a medium high temperature for about 3 to 5 minutes on each side to seal in the juices. Skirt steak, T-Bone or Ribeye work best for this method. Serve a fresh green sauce like Chef Michelle Bernstein’s Traditional Chimichurri on the side.
How to Make the Greens:
I didn’t have the time to cook traditional greens; besides they’re healthier when they are flash-cooked. The secret to cooking greens quickly and maintaining nutrients is fine shreds, olive oil, garlic, (jalapeno is optional), salt & high heat. Finish it off with a dollop of butter.
What to Drink With It:
Lyeth Estate Meritage is a great deal on a red Bordeaux blend that can be enjoyed now during grilling season and will also take you into the fall season!! I’ve tasted this wine and enjoyed it immensely; it is a very well-made award-winning red blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec and Carmenere with structure for aging!
Buy this wine AND support a Black venture at the same ?#@% time!