Typically Mondays are exciting nights at our house for my husband and me, as we have a late dinner of tapas after the kids are in bed. However, this past Monday was even more exciting as we had power in our home again. After a nasty ice storm struck late Thursday, we were without power until Monday morning.
It is amazing how much you appreciate power and heat after a few days without them. So, after cleaning out our refrigerator and freezer Monday morning and letting them return to their correct temperatures, I bought a few necessities: milk, cream cheese for the kids’ bagels, and ingredients for Monday night tapas.
I decided that I wanted to serve a bottle of Shiraz with dinner and was debating what dishes would coordinate well with it. I decided to try marinating some sirloin tips in a little bit of the Shiraz. It turned out that that was a great choice. The meat was very tender and flavorful. Served with some baked brie, fruit, and crackers, it was a delicious late meal for two.
And even though power had returned, I couldn’t resist but serve our dinner by candlelight.
- 1-1/4 lb. sirloin tips
- 1/2 cup Shiraz
- 1 Tb. olive oil
- 2 garlic cloves, minced
- 1 tsp. Italian seasoning
- Cut sirloin tips into bite sized pieces, and place in a 1-gallon resealable bag. Pour wine into a 1-cup liquid measuring cup.
- Add oil, garlic, seasoning, salt, and pepper. Whisk well, and pour into the bag.
- Seal bag, and shake gently to cover all of the meat with the marinade.
- Place in refrigerator for an hour or two.
- Preheat frying pan over medium heat.
- Rub bottom of pan with olive oil so that the meat does not stick but also so that there is no standing oil. Place sirloin tips and marinade into pan, allowing meat to braise.
- Flip after 3 or 4 minutes.
- Cook for another 4 minutes, or until meat is cooked to the desired doneness.