INGREDIENTS
- 1 lb (450 g) boneless top sirloin steak, fat trimmed
- 1 clove garlic
- 1/2 tsp (2 mL) each cumin, ground coriander, chili powder, coarsely ground pepper
- 1/8 tsp (0.5 mL) salt
- 2 tsp (10 mL) oil
- 1/2 red, orange, yellow and green pepper, thinly sliced
- 1 small white onion thinly sliced
- 1/2 cup (125 mL) vegetable or beef broth
- 1/2 to 1 cup (125 to 250 mL) Sommelier Reserve Migliore
- Soft flour tortillas, optional
METHOD
- Rub steak with cut garlic.
- Mix cumin, coriander, chili powder, pepper and salt together. Rub on both sides of steak.
- Heat oil in large heavy skillet (preferably cast iron) over medium high heat. Add steak. Add 1/4 cup vegetable broth and gradually add 1/4 to 1/2 cup red wine. Cook until desired doneness, 4 to 6 minutes per side for mediumrare. Transfer to a cutting board and let rest.
- Heat remaining vegetable broth and wine to skillet. Add peppers and onions, cook, stirring often, until softened, about 4 minutes.
- Slice steak; pour the sauce from the pan over the steak. Serve with peppers and tortillas.
SERVES 4
