Recipe by Nancy Johnson
Wine Commentary by Gary Twining
McCormick makes a very good Montreal Steak seasoning, but if you can’t find it, fear not. Just mix equal parts paprika, pepper and kosher salt with a pinch or two of dill, coriander, garlic powder, onion powder and red pepper flakes. The feta cheese with sundried tomatoes is very good with this salad, but you can use plain feta as well. I’ve made this with sirloin steak as well as rib steaks. Go with whichever steak you like best.
1 top sirloin steak, about 1-inch thick
Marinade
1 TBS Montreal Steak seasoning
1 clove garlic, chopped
1/4 cup low-sodium soy sauce
1/4 cup extra virgin olive oil
Salad
1 bag mixed salad greens
2 TBS minced red onion
1 small cucumber, peeled, seeded and diced
1/2 cup feta cheese with sundried tomatoes
Fresh tarragon leaves, minced
Vinaigrette
1/4 cup balsamic vinegar
3 TBS Dijon mustard
2 TBS honey
1/2 cup extra virgin olive oil
Mix marinade ingredients, pour over steak and marinate in fridge from 1 hour to overnight. Grill or sauté steak about 3-5 minutes per side until medium rare. Thinly slice steak.
Arrange salad greens on 4 plates. Top with onion, cucumber, feta cheese and steak slices. In a jar, shake vinaigrette ingredients. Drizzle over salad. Serve with warm French baguette. Serves 4.
Gary: With the steak look for a rich and supple red wine with low to moderate astringencies and some acidity to stand up to the vinaigrette and feta. Valpolicella and Ripasso from the Veneto, quality Chianti, Bordeaux/Merlot/Cabernet blends, Burgundy/Pinot Noir and Grenache/Garnacha all work well, as would Shiraz/Syrah. Cabernet is particularly good with mustard. A dry rosé would be a fine compromise if you would like something chilled and refreshing.
