Grilled Ribeye Steak - PEJU Winery
We know the classic answer is steak and Cabernet Sauvignon—and you’re not wrong. But when the moment calls for something a little more thoughtful, we reach for Cabernet Franc.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peju.com.
Ingredients
- 2 Ribeye Steaks (10- 12 oz each)
- Salt & pepper (to taste)
- 2 large Portobello mushrooms
- 1 tsp of olive oil
- 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)
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