Strip Steaks For New Years Eve Dinner

Now, thinking ahead, with the rush of Christmas, guests, wrappings and general unsettling of the nerves at an end, start thinking about New Years. You could make this an evening to celebrate with a few close friends OR, better yet, a nice intimate dinner with your mate.

It could be a wonderful evening for the two of you. Set a pretty table with candles and fresh flowers, cloth napkins, wine being chilled, coffee/or tea with dessert and you are the greatest in anyone’s eyes. If having friends over, make sure you all dress up (totally) have some party hats and whistles at the ready.

Serves 6

 

  • 2 bell peppers, (1 red, 1 yellow), seeded and sliced thin
  • 1 onion, sliced thin
  • 2 cups cherry tomatoes, cut in half
  • 1 tbsp. garlic flavoured olive oil
  • 2 tbsp. chopped fresh oregano
  • 6 bone-in strip steaks
  • 2 tbsp. Dijon mustard
  • 2 tbsp. Montreal Steak seasoning or Hy’s Steak seasoning
  • 1/2 cup red wine, like a Merlot
  • 1 pkg. peppercorn sauce mix (yes, you can cheat here)

In a skillet over medium heat, cook the peppers, onions and tomatoes in olive oil for about 3 mins. or until the vegetables are tender. Stir in the oregano and season with a pinch of salt and pepper. Remove from the skillet and set aside, keeping warm.

Brush steaks with mustard and sprinkle with the seasoning. Coat the grill on the barbecue with cooking spray and cook for about 6-7 minutes (turning to get nice grill marks) or until correct doneness is achieved. Transfer to a platter with tin foil tent and let rest for about 5 minutes.

Meanwhile, in the same skillet, add the wine, gravy pkg. and 1/2 cup of water. Let simmer for 1 minute (until thickened) and serve with the vegetables, warm rolls and butter. Pour a glass of wine and toast the New Year.

A nice dessert could be a cheese and fruit tray with olives and crackers. Have fun with it.

 

Pico De Gallo

 

Earlier this year we were at a cooking class in Osoyoos and Chef Liam and his co-hort Moss gave us a Mexican meal. This is one of his recipes and believe me, it was really good.

 

  • 1/2 cucumber, seeded and diced
  • 1 yellow sweet pepper, seeded and diced
  • 1/2 red onion, finely diced (maybe)
  • 1 jalapeno pepper, seeded and diced
  • 4 roma tomatoes
  • 1 cup roasted corn kernals (off the cob)
  • 1/2 cup cilantro
  • juice and zest from 1 lime
  • Olive oil
  • salt and pepper

Combine all the ingredients and let sit for 1 hour. Season to taste.

This was put into tortillas and it was really tasty.