Red Wine and Pomegranate Top Sirloin

Oh yes... so decadent... so rich and oh so yummy! I first came across this last year when I was waiting on my surgery date to get here. I didn't have a lot to do but sit in front of the TV watching the Food Network and Cooking Channels. As I was flipping through, Sunny Anderson appeared making this wonderful dish that had me drooling even though food was the furthest thing from my mind.

About two months after surgery, I finally made it. WOW... it was so good I forgot to take a picture of it before it was devoured. I had a few grumblings over on my Facebook page about that "lack of good manners" so I made sure I had a camera ready THIS time. The marinade/sauce makes just enough for 2 servings, so double up if your looking to feed more.

(If your gonna drool, at least wear a bib!)

2 tbs Mollassas

2 tbs Honey

1 tbs Sugar

1 tsp Salt

1 cup Pomegranate-Blueberry Juice

1 cup Red Wine

1 tsp Pepper

2 Top Sirloins, at least 1 to 1 1/2" thick, trimmed of excess fat

1/2 cup Vegetable Oil

3 clove Garlic, minced

2 large Portebella, sliced (or any mushroom. I used plain old white)

1) In large bowl, whisk together molasses, honey, sugar, salt and pepper, juice and wine, adding extra juice/wine to make 3 cups. Pour half into medium saucepan and place on stove over medium-low heat.

With remaining liquid, whisk in oil, and pour into large plastic zip lock bag with steaks. Seal and set aside to marinate 1 hour to overnight.

2) Meanwhile, to the saucepan add garlic and whisk well. Keep whisking frequently for 45 minutes to an hour. After about 30 minutes, add the mushrooms. Let the liquid reduce down until its a good thick gravy.

When steak has marinated, place on HOT grill. 4-5 minutes on first side, flip, marinate and grill til done. Let steak stand for 10 minutes before slicing to let the juices flow back throughout it. Slice steak and cover in reduced sauce. 

Steak & Potato Soup

It's definitely soup weather around here. Yesterday we had an early shower of snow and this morning we work to find the bird bath frozen over. You know what that means... SOUPER WEATHER! hehe Yes, I went there.

This recipe is a hearty, stick to your ribs soup that uses left over steak. If your man (or woman) is a steak and potato kind of person, this is the perfect recipe for them. We had some steak we grilled and it was pretty tough so I turned it into a tender soup that melts in your mouth. This recipe makes about 2 servings (depending on your appetite of course).

4 T butter, cubed

1 T Olive Oil

1 T minced Garlic

1 T minced Onion

1 tsp Italian Seasoning

1/2 C Carrots, diced

1 Celery Stalk, diced

1 1/2 - 2 cups Pre-Cooked Steak, chopped (or you can always use cube steak)

2 T Flour

3 C Water (or Chicken Stock)

2 Cup Milk

2-4 Potatoes, diced, skin is optional

1/4 C Green Beans, diced (frozen or can prefered)

1 T Cream Cheese

1-4 Bacon strips (Precooked), diced

Dollop Sour Cream (Optional)

Cheddar Cheese, grated (about 1 tbsp per serving) (Optional)

1) Melt butter and oil in large saucepan.  Add first 5 ingredents and let simmer until veggies are getting tender, about 10 minutes. After the first 5, add in the steak.  Stir in flour and let cook about 2 minutes while stirring.

2) Slowly add in water and milk while stirring, Then drop in potatoes. Bring to slow simmer and reduce heat to med low. Slow cook 1 1/2 to 2 hours until potatoes and tender. Using large ladle, put about half soup mix in a blender and puree about 10 seconds. Pour back in pot. Add diced green beans, cream cheese and bacon and stir. Cook another 10 minutes until cream cheese is melted into soup.

3) Add a dollop of sour cream and sprinkle with grated cheddar on top just before serving.