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TravelOregon.com - Recipe of the Month
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This month’s recipe hails from Pelican Pub & Brewery in Pacific City. This fall, don't forget to check out our Oregon Bounty Cooking at the Coast events, taking place in Astoria, Cannon Beach and Lincoln City.
Proscuitto Wrapped Sirloin Steak with Sweet Potato Hash
Steak Ingredients:
-4-5 ounce Sirloin steaks
-4 each thinly sliced proscuitto
-1 Tablespoon extra virgin olive oil
-1 teaspoon thyme
-1 teaspoon rosemary
-1 teaspoon mint
Sweet Potato Hash Ingredients:
-4 ounce diced sweet potato
-2 each minced garlic clove
-2 ounce diced yellow onion
-2 ounce diced bell pepper
-1 ounce spinach
-1 ounce butter
-5 ounce Doryman's Dark Pelican Beer
Balsamic-Honey Reduction Ingredients:
-2 cups balsamic vinegar
-1/2 (one-half) cup honey
Rub steaks with extra virgin olive oil and fresh herbs. Place on proscuitto, wrap, and set aside. Melt butter in saute pan and add garlic, onion and peppers for one minute. Next add potatoes, beer and cover and cook until just tender. Finish potatoes with fresh spinach, salt and pepper. Place balsamic vinegar and honey in sauce pan and reduce by 3/4 (three-fourths). Pan sear wrapped Sirloin to desired temp in olive oil until proscuitto is crispy.
For plating place hash in the center of the plate, top with steak and drizzle with reduction.
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