Grgich Hills Estate Winery

Rib-eye Steak

September 5, 2013 • Posted in: Petite Sirah

…with braised cippolini onions, brussels sprouts,
and fennel beet salad

Rib Eye SteakPair with Grgich Hills Estate Petite Sirah; Serves 2

  • 2 Rib eye steaks
  • 1 ½ cups Brussels sprouts, cut in half
  • 1 large Yukon gold potato
  • 1 fennel bulb
  • 3 baby beets, roasted and peeled
  • 6 Cippolini onions peeled
  • 1 tablespoon vegetable oil
  • extra virgin olive oil
  • salt
  • pepper

Remove steaks from refrigerator 30 minutes before you want to cook them. Season with salt and pepper. Add a tablespoon of oil to a pan large enough to hold both steaks. Sear steaks on each side until browned (approximately 4-5 minutes per side). Place pan with steaks into a 350° oven to finish cooking to desired doneness. Peel potatoes and cut lengthwise into wedges. Toss wedges in oil and season with salt and pepper. Bake in 350° oven for approximately 20 minutes until golden. Heat the vegetable oil in a medium saucepan until barely smoking. Add the peeled Cippolini onions to the pan and let sauté until caramelized on both sides. Each side should take 1-2 minutes. Remove pan from heat and add water to just cover onions. Add a pinch of salt and pepper to pan and rapidly boil down the water until onions are soft. If onions need more time, add more water as needed. Set aside and keep warm.

Add the halved Brussels sprouts to 2 quarts of rapidly boiling salted water. Boil until tender (approximately 4 minutes). Remove from water and shock in ice water
until cooled.

To Assemble: Divide the onions, Brussels sprouts, and potatoes between two plates. Using a mandolin or a sharp knife, slice and add very thin slices of fennel to
a small bowl. Quarter the beets and add to the bowl. Season with salt and pepper.

Add a bit of extra virgin olive oil. Place a small pile of salad on each plate. Cut steaks into three pieces and lay onto plates. Enjoy!

Recipe/photo: Ladies Who Lunch; www.lwlcatering.com