There’s no pairing more iconic that Cabernet Sauvignon and juicy steak. Grilled Rib eye is a favorite dish to make on long summer nights as you enjoy evenings together by the grill. Serve with an arugula salad to complement the richness of this dish. A simple, yet delicious food & wine pairing for PEJU Reserve Cabernet Sauvignon.
2 Ribeye Steaks (10- 12 oz each)
Salt & pepper (to taste)
2 large Portobello mushrooms
1 tsp of olive oil
Salt & pepper (to taste)
1 tbsp minced shallots
1/2 tsp Dijon mustard
1 tbsp sugar
1/2 tsp salt
1/2 tsp ground pepper
3/4 cup balsamic vinegar
1 cup olive oil
4 handfuls of arugula
1/2 cup cherry tomatoes (halved, save for garnish)
Combine shallots, mustard, sugar, salt, pepper, balsamic vinegar and olive oil into a blender and blend for 30 seconds.
Place arugula in a medium bowl and add 2 tbsp of balsamic dressing. Toss lightly until well coated. Reserve until needed.
Cover and store leftover dressing in the fridge for future use!
Heat grill to medium high heat.
Season both sides of the steaks with salt and pepper.
Place steaks on grill and cook each side for 6-8 minutes (for medium). Remove from heat.
Heat grill to medium high heat.
Coat both sides of the mushrooms with olive oil, salt and pepper.
Place on the grill and grill each side for 4 -5 minutes. Remove from heat.
Julienne the mushrooms by thinly slicing them into strips. Add additional salt & pepper if needed.
Place mushroom strips on top of the plated steak.
Divide greens onto 2 plates and place off-center on each plate.
Scatter cherry tomatoes on top of greens.
Place steak in center of plate and place julienned mushrooms on top of steaks. Enjoy!
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