My muumuu may be covered in steak juice, wine charcoal, and partial meat failure, but the journey was worth it. Even overcooked, the picanha was juicy and delicious. I’ll likely try another one soon and thin slice it for steak sandwiches on Kaiser rolls.
The picanha was slightly overcooked, but I suppose we can’t be good at everything… Not even when we have a 6-prong remote thermometer with Bluetooth. I could blame it on wine, or say that kids wouldn’t eat rare meat, but it was just everyday Lin thinking she knows more than a top-o-the line sensor. You know, just a typical day. We’re still having shaved picanha sandwiches with au jus for dinner tomorrow.
The tomatoes and vinaigrette were the true stars of dinner and thus, the “recipe” you’re getting. It’s just a simple vinaigrette that can be made in under a minute with an immersion blender and then spooned over sliced tomatoes. I highly recommend an immersion blender for new cooks. Game changer tbh, and you can get one for $10-15 online.
Vinaigrette Ingredients:
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 tsp stone ground mustard
- 2 cloves garlic, minced
- 1 tsp sugar
- 1 tsp salt
- A pinch of black pepper, chives, basil, and parsley
Dump everything into a cup and blend for a few seconds with an immersion blender. You’re welcome.
These measurements make enough to serve over five medium tomatoes (sliced), which is enough for two adults and one fat baby, if you ask The Puppy. The picky Biggin declined any fresh dinner in favor of old reheated meatballs. You really cannot win them all.
-Lin
The Cooking Wine-O 