food-and-wine-pairing-a-sensory-experience-robert-harrington

Food Item: Grilled Sirloin
Yield: 6 servings
For this recipe, you can use either beef or lamb sirloin. While the flavors in lamb are generally
more intense than beef, both selections help demonstrate wine matching relationships.
Ingredients
3 tbsp (40 ml) olive oil
1 tbsp (10–15 ml) Worcestershire sauce
2 tsp (10 ml) soy sauce
1 clove garlic, minced
1 tbsp (15 ml) fresh thyme
Salt
Pepper
3 lb (1.4 kg) beef or lamb sirloin, in 6 steaks
NOTES
1. Anita Stewart, The Flavours of Canada (Vancouver, BC:
Raincoast Books, 2000), 17.
2. Alexis Lichine, Alexis Lichine’s New Encyclopedia of Wines
and Spirits (New York: Alfred A. Knopf, 1987), p. 583.
3. J. Arkell, New World Wines: The Complete Guide (New
York: Sterling, 1999).
4. Stewart, The Flavours of Canada.
Exercise 11.1 267
Preparation
Combine olive oil, Worcestershire sauce, soy sauce, garlic,
thyme, and salt and pepper to taste. Brush this
mixture over the surface of the steaks. Cover and
refrigerate for at least 1 hour. Preheat grill or
barbecue. Grill the steaks to desired doneness.
5. R. Mayfield, ‘‘Washington Syrah—Set in Stone’’
(2002), www.thewinenews.com/augsep02/cover.html
(accessed February 1, 2006).
6. R. J. Harrington and R. Hammond, ‘‘Predicting Synergistic
Matches in Wine and Food: Instrument Testing
and Evaluation,’’ Proceedings of the International CHRIE
Conference (2005): 155–60.