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 pounds sirloin tips
- 1/2 cup Shiraz
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- salt
- pepper
- 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.
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