Grgich Hills Estate Winery

Grilled Beef Steaks

August 27, 2013 • Posted in: Cabernet Sauvignon

Grilled_Beef_Steaks-1…with Gorgonzola Risotto

Pair with Grgich Hills Estate Cabernet Sauvignon; Serves 6

  • 2-3 pounds boneless beef steaks, (ie. filet, sirloin, tritip etc.)
  • salt and pepper to taste
  • ¼ cup extra virgin olive oil, plus extra for brushing the steaks and coating the risotto pan
  • 1 tablespoon balsamic vinegar
  • 7-8 cups meat stock, preferably homemade
  • ½ cup minced onion
  • 3 cup Arborio or Carnaroli rice
  • 1 cup red or white wine
  • 1 tablespoon, minced fresh parsley
  • 2 tablespoon butter
  • ½ cup crumbled Gorgonzola Dolce cheese

Brush the steaks with olive oil. Season the steaks generously with salt and pepper. Grill or broil to medium rare about 4-5 minutes on each side or to desired doneness. Coat the steaks with ¼ cup olive oil mixed with 1 tablespoon balsamic vinegar and set aside and keep warm. Heat the meat stock in a sauce pot and maintain at a simmer. Heat extra virgin olive oil in a large sauce pot. Add onions and cook until soft but not browned, about 3 minutes. Add the rice and heat to coat each grain well with oil and heat until translucent with a white dot in the center, about 3 minutes. Add the wine and cook until it is completely absorbed. Add the simmering stock a ladle at a time. Reserve ½ cup of stock to add later in the recipe. Wait until the stock is completely absorbed until adding the next ladle of stock. When the rice is tender to the bite but still firm in the center, after about 20 minutes, add the parsley, reserved stock, butter and cheese. Season the risotto to taste with salt and pepper. Slice the steaks and arrange on top of the risotto. Spoon the steak juice along with the oil and vinegar from the platter over the meat and
serve at once.

Recipe and photo by Todd Muir and Wine Country Chefs