I went to Fleisher’s today, to get fixins for tomorrow’s paella, and couldn’t not get one of their dry-aged top sirloin steaks (on account of how gorgeous they are and also we haven’t had one since Christmas.) I baked some sweet potatoes, and quick-braised a head of escarole, just like last time, and made a pan sauce with red wine and a pat of butter; the meat had salt, pepper, and herbes de Provence for a simple rub. All these remarkably sophisticated flavors did well by a 2003 Finca Sandoval Manchuela, which could use a bit more time, but has a lusciousness that makes it enjoyable now. And if you think we’ve been hitting the Spanish wines hard lately, just wait until the post about tomorrow…
