Saturday, June 27, 2009

Korean Style Grilled Steak and Rose

So I was over at Yum Sugar and saw this delicious looking recipe.

A simple marinade of soy, sesame oil, garlic, sugar, and pepper (I also added cilantro) and some skirt steak and away we go.

The steak turned out so tender and juicy. I skipped the rice cakes the recipe recommended and used red pepper with the green onion and steak. It was lip-smacking. And Trevor brought over some friends that quickly helped to gobble up leftovers.

I paired it with a Famega Rose, a slightly bubbly rose from Portugal. Not bad; dry and crisp and refreshing, but then Trevor came home with a bottle of Yellowhawk Barbara for me and I was in heaven.

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