Minute Steak with Red Wine & Raisins Sauce

I guess there's no going back.

For me, it's like...
- peanut butter and nutella
- burger and fries
- potato chips and coke on ice
- cake and hot tea

Yes, once I've tried the beef and red wine combo, I think I got hooked.
I kept craving it and had to use the flavor combo again, my apologies, guys.

Minute Steak with Red Wine & Raisins Sauce

If only there's a nickle for every dinner menu which was decided by whether or not the ingredient was on sale...

Recipe
(serves 2)
Steak
- 2 pieces of steak (I chose rib eye because...they were on sale!)
- salt, black pepper, olive oil
I learnt this easy way to do my steak from chef Michael Smith. Heat up frying pan, until really really really hot (you'll see smoke). Rub olive oil, salt and pepper on the meat right before frying. Fry each side until you reach the desired level. I like my meat medium to medium-well with a bit of brownage outside. Just flip once, let the steak rest on the side.

Red Wine and Raisins Sauce
- 4 cloves of shallot (or half an onion), thinly sliced
- red wine
- raisins (soak in a bit of water while preparing other ingredients)
- sugar, salt, black pepper

Reuse the steak frying pan, add a bit of olive oil, saute shallot until a bit browned, pour red wine, add raisins, add sugar, salt and black pepper (sugar should be the dominant component, although we should balance it with salt), until thickened, pour over steak when serving.

I served the steak with zucchini and oyster mushrooms, simply sauteed with garlic.

Now what do I do with white wine?
(I have a huge bottle left in my fridge and no seafoodness left)