The Grand Finale! Part three of the delicious recipes from Salud Napa chef Gerry Castro is a seared sirloin steak with a delicious red wine sauce.
Gerry seasons his sirloin on both sides with salt and pepper, and adds to a very hot pan with 2 tbsp of olive oil. When both sides are nicely browned, he takes his oven proof pan and puts it in the oven at 350F, where it finishes cooking for 5-6 minutes. On to the sauce! Gerry adds red wine to the pan and then adds veal stock, reduces the liquid, and adds a dash of salt and pepper. He then plates it beautifully with this lemon risotto. Bravo to our friends from Salud Napa!
Note: the starter for this meal was a delicious beet salad found here.