can I cook with red wine in a cast iron skillet?
Steak au Poivre Serves 4 2 1-pound steaks (each about 1 inch thick, London broil is traditional, but you favorite steak will work) 1/2 cup dry red wine 1/4 cup balsamic vinegar 2 tablespoons olive oil 1/3 cup freshly ground coarse pepper 1/6 cup coarse salt 1 tablespoon minced rosemary Marinate the steaks in the wine, vinegar and olive oil 1 to 4 hours. Remove the steaks and pat them dry with paper towels. Dispose of the marinade. Get a very hot grill or cast iron skillet going. Combine the pepper, salt, and rosemary. Press the steaks in this mixture and encrust both sides. Make certain the steaks are well-covered. Grill the steaks 3 to 4 minutes per side until rare/medium-rare. Adjust the cooking time to your taste. Serve with sautéed greens (broccoli rabe or kale) and tiny roasted potatoes. CAST-IRON ROASTED CLAMS Jody Adams makes this dish in a 14-inch cast-iron skillet with a lid, but since that size is rare in home kitchens, we’ve adapted the recipe for a roasting pan. Active time
