Ever try pairing a sweet wine with a savory food, such as skirt steak and potatoes? Well that is what I did last weekend. Most wine experts would laugh at the idea of pairing a sweet wine with this meal! I used a bottle of Velvet Red wine, and it worked with the robust flavor of the steak very well.

Not many people know about skirt steak. Not in the sense that the meat is itself is odd, but it is a very underrated cut of beef. When you suck at cooking like me, its nice getting something that is rich in flavor and easy to cook. I hate cooking steak indoors because I always end up smoking out my small apartment. Skirt steak works very well for the fact that it doesnt set off my fire alarm.

Along with the steak, I sautéed 3-4 inch pieces of vidalia onions, and roasted some cubes of russet potatoes and green beans in my oven. I found that the easiest way to cook the onions was by using low heat, a little butter, salt and pepper. I coated the potatoes and green beans with a little olice oil, thyme, salt and pepper and parsely. I put them in the oven for about 45 minutes. While cooking I was finishing off a bottle of Velvet White, that stuff is like butter, so yummy.

Cooking skirt steak is too easy to cook, you cannot go wrong with it. I use a cast iron skillet to cook my skirt steak, but you could use any thick steel pan. Season the skirt steaks with a little fresh ground pepper and salt, put some vegetable oil and fry on medium to high heat for about 3 minutes on each side. Presto, a delicious meal in less than an hour.

The meal turned out to be delicious, and when I added the sweet wine to the mixture, the end result was legendary. Another bottle I recommend to try with some good thick steaks is a bottle of Norton. Hearty meals like steak, potatoes or red pasta dishes pair quite well with Norton because its dry.

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