Steaks with Red Wine Sauce

 Ingredients

• 1 1/2 lbs. New York Strip steak
• 2 tbs. EVOO
• kosher salt and black pepper
• 1/4 c. dry red wine
• 2 tbs. red wine vinegar
• parsley for garnish 

Directions 

1. Season both sides of each steak with salt and pepper.
2. In a large cast iron skillet heat EVOO over medium-high heat.  Add steaks and sear 5 to 6 minutes per side. Remove the steaks to a plate and cover with aluminum foil.  Let rest for 15 minutes.
3. Meanwhile, reduce heat to low.  Add wine and vinegar and deglaze the pan, scrapping up any browned bits.  Allow to reduce by half. 
4. Thinly slice steaks into strips and pour over red wine sauce.  Serves 4.

Warm French Lentils

recipe adapted from "How Easy Is That?"

 
Ingredients

• 2 tbs. plus 1/4 c. good olive oil
• 2 stalks celery, diced 1/2 in.
• 1 medium onion, diced 1/2 in.
• 2 carrots, diced 1/2 in.
• 2 cloves garlic, minced
• 1 c. French green lentils
• 1 whole onion, peeled and stuck with 6 whole cloves
• 1 stalk of celery, cut in half
• 4 tsp. Dijon mustard
• 2 tbs. red wine vinegar
• 1 tbs. kosher salt
• 1 tsp. black pepper

Directions

1. Heat the 2 tbs. of EVOO in a medium saute pan, add the diced celery, diced onion, and carrots, and cook over medium heat for 5 minutes.  Add the garlic and cook for 1 more minute and set aside.
2. Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the stalk of celery in a large saucepan and bring to a boil. Lower the heat, add the cooked celery, onion, and carrots, and simmer uncovered for 30 minutes, or until the lentils are tender.  Remove and discard the whole onion and celery stalk and drain the lentils.  Place them in a medium bowl.
3. Meanwhile, whisk together the 1/4 c. of EVOO, the mustard, vinegar, salt, and pepper.  Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes.  Sprinkle with salt and pepper and serve.  The longer the lentils sit, the more salt and pepper you'll want to add.  Serves 4 to 6.

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