Grilled Ribeye Steaks with Baby Potatoes, Roasted Peppers, Spring Onions, Arugula and Garlic-Caper Aioli

Pairs well with Home Ranch Zinfandel

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Grilled Ribeyes

INGREDIENTS:

4 ribeye steaks
Salt and black pepper
2 tablespoons extra virgin olive oil

TECHNIQUE:

1. Preheat grill to medium high.
2. Season steaks to your liking with salt and pepper.
3. Brush both sides with olive oil.
4. Grill to your desired doneness.

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Potato Hash

 

INGREDIENTS:

1 pound baby red potatoes
1 cup julienned roasted red peppers
1/2 cup chopped spring onions
2 tablespoons extra virgin olive oil
1 tablespoon chopped parsley
Salt and pepper to taste

 

TECHNIQUE:

 

1. Preheat oven to 350 degrees F.
2. Boil potatoes over medium high-heat in salted water until cooked through when pierced.
3. Strain and allow to cool.
4. Slice potatoes in half.
5. Heat sauté pan large enough to hold potatoes over medium-high heat and add olive oil.
6. When oil ripples add potatoes and sauté until they begin to get golden brown.
7. Add spring onions and cook until soft.
8. Add peppers and transfer to preheated oven until potatoes are heated all the way through.
9. Fold in parsley and season to taste with salt and pepper.

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Arugula Salad

 

INGREDIENTS:

4 cups washed arugula
Extra virgin olive oil
1/2 lemon
Salt and pepper to taste

TECHNIQUE:

1. Place arugula in mixing bowl.
2. Add just enough olive oil to lightly coat.
3. Squeeze lemon juice into bowl.
4. Season to taste with salt and pepper.
5. Toss and serve.

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Garlic-Caper Aioli

 

INGREDIENTS:

1 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped capers
2 tablespoons chopped cornichons
1/4 cup olive oil
1 tablespoon chopped parsley
2 cloves of garlic, microplaned
Salt to taste

TECHNIQUE:

1. Put mayonnaise in mixing bowl.
2. Whisk in lemon juice and olive oil.
3. Fold in all other ingredients.
4. Season with salt to your taste.