Monday Night on the Grill

We had a couple of buffalo sirloin steaks that we bought on Saturday drying in the fridge, and they were just screaming (mooing? lowing? what noise *do* buffaloes make?) to go on the grill. So that drove last night's meal.

The steaks I did very simply: coated with a bit of oil, salt, pepper, and some freshly ground coriander, then grilled over a medium-hot fire to medium rare. After letting the steaks rest, I sliced them thin across the grain and served them.

Accompaniments were sliced mushrooms sauteed with shallots, then dosed with balsamico and a touch of soy sauce, and bratkartoffeln cooked in a mixture of duck and goose fat (from the duck confit at the charcuterie night). And a green salad, of course.

There's something nice to say about each component of this meal.

Wine: Linchpin Shiraz

I also made some sorrel soup by sauteing a bit of red onion in butter, adding chicken stock, some potato scraps, and the sorrel I mistakenly cooked last week. To finish this, I added a bit of cream. We didn't eat the soup though; there was enough other food.