Tips for Pairing Wine with Food
Try these fool-proof pairings from Kiley Efron of Taverna.
Medium
30 MIN
This take on a traditional Peruvian dish is served with caramelized onions and peppers, fried potatoes and a tomato-red wine sauce.
Ingredients
SERVINGS: 4
For the potatoes
- 3 tablespoons vegetable oil
- 2 medium russet potatoes, sliced
- 1/2 tablespoon Spanish paprika
- Kosher salt & freshly ground black pepper
For the saltado sauce
- 375 milliliters red wine, such as Cabernet Sauvignon
- 1/4 cup tamari
- 1/4 cup honey
- 1/4 cup red wine vinegar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili pepper flakes
- 1/2 teaspoon dried oregano
- 1 tablespoon cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water
For the sirloin steak
- 1 tablespoon olive oil
- 1 pound sirloin steak cut into 4-ounce portions
- Kosher salt and freshly ground black pepper
- 1 large yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 small Roma tomatoes, split lengthwise
Instructions
1. To make potatoes: Heat vegetable oil in a large skillet over medium-high heat. Add potatoes and cook until the outside is crispy.
2. Add paprika and combine. Add salt and pepper to taste. Keep warm until ready to serve.
3. To make sauce: Heat large skillet over medium-high heat, add wine and reduce by half.
4. Add remaining ingredients, except slurry. Bring to boil then add slurry. Bring sauce to boil, stir and turn off heat.
5. To make sirloin: Heat olive oil in a large skillet. Season steaks with salt and pepper and sear meat until medium rare. Remove steaks from pan to rest.
6. In the same skillet, sear tomatoes cut side down. Add onions and peppers and caramelize with tomatoes, stirring to prevent burning.
7. Return steaks to the pan and add sauce.
8. Serve over fried potatoes.
Wine in the Kitchen
