Looking for a simple weeknight dinner idea, paired with a wine that won’t break the budget?
I admit this is an easy one… You can’t go wrong with steak and Cabernet Sauvignon, at least not in my book. Add some wilted spinach, broccoli and pasta and you are ready to dine.
I marinated the beef in Dale’s Seasoning for just 30 minutes and then popped into the oven until it was cooked perfectly. (I would have grilled, bit it is still pretty hot and humid here in Houston, and I like air conditioning, so the oven had to do the trick.) I have found that Dale’s is pretty easy to find at several grocery stores.
This is what it looks like:
(They also have a lower sodium version with a green label.)
When the steak was just about finished, I put a bit of butter on each piece (Okay, so I’m not too heart healthy or diet friendly… But it makes the steak fantastic!) and sprinkled it with Kosher salt, remembering that Chris Morrison, Global Wine Ambassador of Pernod Ricard, told me when I talked with him about #CabernetDay a few weeks ago, that salt reduces our perceptions of tannins. The Dale’s seasoning, although not salty, made the filet an even better match for the Cabernet.
If you’re looking for a simple weeknight dinner idea, and love a great steak, you can’t go wrong with a little Dale’s, a great cut of beef and a bottle of Jacob’s Creek Reserve Cabernet. And at $14, the Jacob’s Creek is a great buy, too.