steak,texas wine, wine trails

t-bone TEX-MEX
Served with cilantro/rosemary rice and roasted garlic Pico de Gallo

By: Thomas M. Ciesla

Preparation & Cooking time: 3 hours
Serves: 4

 

 

 

Steak Ingredients

  • 4 thin-cut T-bone steaks
  • Olive Oil
  • 1 bottle of Rose' wine
  • 1 can of beef broth
  • salt & pepper to taste
  • 1/2 fresh lime
  • 1 tablespoon capers
  • fajitas seasoning mix
  • 1 large onion, chopped
  • 1 cup shredded cheese (Jack, )
  • 12 flour tortillas

Steak Preparation:
Coat a large skillet with olive oil and turn heat to medium. Brown steaks on each side, lower heat and pour in 1 cup of rose' wine and half a can of beef broth. Before covering, sprinkle fajita seasoning on steaks, to taste.

While Steaks are cooking:
Coat bottom of medium sized skillet with olive oil. Mix in chopped onion, salt and fresh ground pepper to taste. Simmer on low heat to sweat the onions -- about 10 minutes. Stir in capers, cover and keep warm.

After steaks have cooked for 45 minutes, uncover and remove bones. Carefully shred or cube steaks with a fork and knife. Add in onions and more broth if necessary. Simmer uncovered until liquid has been reduced.

Rice Ingredients:

  • 2 cups of white rice
  • 1 cup of chopped cilantro, de-stemmed
  • 1/2 cup of fresh rosemary, chopped
  • 1 stick of butter, unsalted
  • 1 red bell pepper, finely chopped
  • 1/2 fresh lime
  • 1 tablespoon red chili pepper

Rice Preparation:

Cook rice per package instructions. While rice is cooking, in a separate pan melt butter over low heat and stir in chili pepper. When rice has cooked, let it sit uncovered for a few minutes, then stir in cilantro and red pepper butter, then squeeze the juice of 1/2 lime onto rice and mix in thoroughly.

 

Pico de Gallo (Roosters Beak) Ingredients:

  • 2 medium ripe tomatoes, seeded, cut into small cubes
  • 1 small onion
  • 1 cup of fresh cilantro, chopped
  • 1 jalapeno chile, seeded and chopped
  • 1 red bell pepper, finely chopped
  • juice of 1 lime
  • pulp of 1 roasted garlic bulb, made into paste with 1/2 teaspoon of olive oil

Pico de Gallo Preparation;
Combine all ingredients in a large bowl and thoroughly, but gently mix together. Refrigerate before serving.

To Serve
Use buffet style setting to allow guests to make their own tacos. Have bowls of shredded cheese to sprinkle on top off tacos. Torilla chips and bowls of red and green sauce are a nice touch.

Wine: For mildly seasoned dish try Sangiovese or Zinfandel. For spicy dish try a Reisling or Rose'