Updated Nov 24, 2014Chatelaine
- Sprinkle steaks on both sides with salt, then brush with sriracha. Season with pepper.
- Heat a large non-stick frying pan over medium-high. Add oil, then steaks. Reduce heat to medium. Sauté 3 to 4 min per side for medium-rare. Transfer steaks to a cutting board and cover loosely with foil for about 5 min. Slice steaks thinly and serve with Crunchy noodle salad.
Side Dish: Crunchy noodle salad
NutritionCalories 221, Protein 26 g, Carbohydrates 1 g, Fat 12 g, Sodium 220 mg.
Pair it with: An earthy, mysterious red.
This deliciously different wine imparts the very history of its Spanish vineyards. The unique monastrell, or mourvèdre, grape boasts a blackberry-scented terroir that complements the smokiness of grilled meat.
Our pick: 2011 Bodegas Castaño Monastrell Yecla, Spain, $9.