It may be a stretch to call any meal “the perfect meal,” but that was my thought when I pushed this platter to the side, empty.
It was so straight-forward, with texture and full, complimentary flavors, but not in an overwhelming way – the way some really great food is.
It was such an American meal! Steak and potatoes down-the-middle. Perfectly grilled New York Strip, creamy, rosemary and garlic red potatoes roasted just so, lightly dressed Caesar salad (homemade dressing) and New Orleans (hot and tangy) Brussell Sprouts. The contrast of the blackened sprouts (with Mongolian Chile oil and sunflower oil) and finished with butter and generous splashes of red wine vinegar sets off the steak bites and freshness of the salad.
Each of the servings were on the small side, which was plenty to eat and satisfying.
This meal goes with any of the full-bodied reds from Bordeaux or a big, juicy Syrah. We enjoyed a 2018 Merlot from Lambert Bridge.