Nothing says spring in DC more than cherry blossoms and the reopening of neighborhood farmer’s markets.  This past weekend, I ventured to Dupont Circle on Sunday morning to scope out the season’s best produce and cobble together a home-cooked dinner for one to enjoy with my favorite bottle of red.  After putzing through the market trying nearly every cheese, meat, and apple sample I set my eyes on, I settled on a beautiful local, grass-fed Delmonico Steak and managed to pick up some Vivaldi potatoes which much to my surprise were a buttery and delicate stand-in for fingerling potatoes in my side salad topped with a poached egg.

Cabernet Marinade (for two steaks, multiply as needed)

1/2 cup Cabernet Sauvignon
2 tbsp olive oil
4 medium-sized cloves garlic
1 tsp ground herbes de provence
1 tsp rosemary
1 tsp mustard
1/8 tsp oregano
1/8 tsp ground black pepper
1/8 tsp sea salt

Whisk the Cabernet, olive oil, garlic and mustard together until it holds.  Add seasonings and stir.

Marinate the steak for at least 2 hours or up to 12.

The trick to a juicy and tender steak is searing both sides for about 30-60 seconds at an extremely high temperature, then finishing it off in the oven. Times will vary depending on the cut. Serve with a side salad of Spring Mix or Frisee with a champagne or shallot vinaigrette and a poached egg topped with fresh ground pepper.