Wednesday, February 25, 2009

Flat Iron Steak with Acini de Pepe and roasted asparagus

I grilled a flat iron steak and roasted some asapargus with olive oil and balsamic vinegear. The pasta is simple Acini de Pepe with a bit of butter to make it smooth. I made a Bordelaise sauce with Cabernet, shallots, veal stock, thyme, and butter. Not my best meal, but it was filling. I have to work on that sauce.....

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