This post is painful to write. No, it’s not because I’m listening to Miley Cyrus whilst writing this. Actually, it’s because I made this recipe a few weeks ago and I’m just getting-around to posting it. This procrastination conveniently coincides with my crazy idea of doing a 48 hour detox. No food or alcohol for 48 hours. (I ate 3 digestive biscuits last night, but don’t tell my wife. So doesn’t read this blog, so I’m safe there.)
The only thing I’ve been surviving on for the last 2 days is this 6-bottle “detox juice mix” sold by the sadists at Pulp in San Marco, Jacksonville. Therefore, looking at pictures of food is particularly painful right now…
If you’ve been following any of my previous posts you’ll know that I like to keep my recipes simple. This one is now exception. You’re basically just prepping it, mixing things in a bowl, throwing a couple of steaks on the grill and then serving.
As written, there’s nothing worse than trying to research a wine, only to be greeting by the winery’s website forcing you to listen to some bloody-awful piano music, and then after searching…there’s no relevant information on the winery or wine! First World wine blogger problems, I know.
With that said, thankfully the wine itself is actually very good. Made from the typical Spanish cava blend of Macabeo, Xarel-lo and Parellada grapes; the wine, since it’s a Gran Reserva, has been aged at the winery for 36 months.
With good level of complexity (no doubt because of the extensive aging), the Juve de Camps Cava Gran Reserva is waaaaay more elegant than the El Cheapo most people have come to know and tolerate Cava for. Floral notes for days, with citrus, peach, pear, apricot, and toast. Also drier than most would expect, with minimal sugar in sight. Average retail price is around $15. Buy it. You’ll like it.
Even though most people would have put red wine with this meal; the mix of spices, as well as the avocado told me no. I was right. Any type of red wine would has clashed horribly with this recipe.
I think there’s a lesson to be learnt there. If in doubt, reach for the bubbles.
1 avocado (diced)
2 diced tomatoes
1/4 teaspoon fresh cilantro
1/2 teaspoon garlic
1 teaspoon lime juice
S&P to taste
1. Ermmm….just mix it altogether. In a bowl.
1 tablespoon smoked paprika
1 tablespoon chili powder
1/2 tablespoon cumin seed
1/2 tablespoon oregano
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
Pinch Kosher salt
Sirloin steak, enough for two people
1. Make sure you’ve taken your steaks out of the fridge and they’re well rested. Not because it’s a hard life being a steak, but because they’ll retain their juice and flavor better. 20-30 mins out of the fridge should be fine. Mix all of the steak seasonings together and rub on steaks about 40 minutes before grilling, covering well. If you want to go crazy like I did, I actually rubbed mine with the spices and left them overnight.
2. Grill steaks as normal. Anymore than medium-rare and we can’t be friends.
2. Top steaks with avocado salsa and serve to your admiring audience.
This entry was posted in Pairings and tagged Gran Reserva, Juve de Camps Cava, Macabeo, Mexican Steak & Avocado Salsa, Spain. Bookmark the permalink. ← I’m Scared. Pour Meow-t Some More. →