Here's the line-up of the articles for the event - French Grapes that Crossed Continents...
- A Cinsault-Heavy Blend from Lebanon - Château Musar's Bekaa Valley Red Hochar Père et Fils 2018 - Craves a Garlic-Heavy Dish or Two by Culinary Adventures with Camilla
- A Great Burger on Homemade Pretzel Hamburger Buns paired with a Malbec from Argentina by A Day in the Life on the Farm
- Africa and France: A Cab Franc by Carmen Stevens and a Rich Pork Loin Dinner by Our Good Life
- Feeling French in Paso Robles – L’Aventure Côte à Côte 2019 and Modern Cassoulet by Grape Experiences
- Hooray for Alicante Bouschet by Wine Predator...Gwendolyn Alley
- Northern Cypriot Chenin Blanc and an Indonesian Feast by The Quirky Cork
- Two Wines from French Grapes Now Rooted in WA Soil by My Full Wine Glass
At first whiff, the wine had me longing for a rich, buttery, and juicy steak. I decided to marinate and grill a skirt steak. 'Carne asada' literally translates to 'grilled meat' and, at its most basic, it can be nothing more than a steak, seasoned with salt and pepper, cooked over a hot fire. But I like to marinate mine overnight and cook it on a scorching hot grill...or grill pan on the stove. My marinade has a lot of ingredients, you can simplify if you like. It's sort of a riff on the Crying Tiger with the saltiness of fish sauce, umami from soy sauce, tartness of citrus, and the heat from canned adobo peppers.
- 2 whole chipotle peppers, canned in adobo
- 1/2 cup freshly squeezed citrus juice (I used a combination of oranges and limes)
- 1 Tablespoon each olive oil, soy sauce, and fish sauce
- 1 Tablespoon honey or maple syrup
- 1 small bunch cilantro, leaves and tender stems only, divided
- 6 medium cloves garlic
- salt and pepper as needed
- 2 pound skirt steak|
- Also needed: grill or grill pan, tortillas, pico de gallo*, and sour cream for serving
*I have shared Peach Pico de Gallo, Pineapple Pico de Gallo, and an Apple Pico de Gallo. For this dinner, though, I made a basic tomato pico de gallo.
Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain and serve immediately with tortillas,pico de gallo, and sour cream on the side.
Looks like an amazing dinner Cam. Thanks for hosting.ReplyDelete