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Grilled Balsamic Marinated Rib-Eye Steak
Fire Roasted Red Pepper and Eggplant Salad
Serves four
Marinade/dressing:
4 tablespoons balsamic vinegar
8 tablespoons olive oil
3 tablespoons garlic
1 tablespoon salt
1 tablespoons black pepper, cracked
4 rib-eye steaks, 8 to 10 ounces each
Salad:
2 large red bell peppers
1 tablespoon olive oil
2 medium eggplants
1 tablespoon olive oil
salt and pepper
1 red onion, slice into thick rings
1 tablespoon olive oil
1 cup loosely packed arugula
½ cup loosely packed basil, torn
¼ cup pine nuts, toasted
8 shave pieces of good, aged Parmesan cheese
Mix together the balsamic vinegar, olive oil, garlic, salt and pepper. Reserve a 1/3 of the marinade for the final dressing for the salad. Take another 1/3 and marinate the rib-eye steaks for 4 hours. Use the last 1/3 to brush the steaks as they grill.
Light the grill.
Brush the red peppers with olive oil and place on the grill to char all sides. Once the peppers are cooked place them in a bowl and cover with plastic wrap for 5 minute. Remove the peppers from the bowl and peel off the charred skin, de-seed the pepper and dice into 1/2″ pieces and set aside. Slice the eggplant into 1″ thick rounds and brush with olive oil and season an season with salt and pepper. Place the eggplant on the grill and cook for approximately 4 minutes a side until soft. Remove the eggplant from the grill and rest on rack until they are cool. Dice the eggplant into 1″ squares and set aside. Brush the red onions with olive oil and grill on both sides until soft.
Wipe any excess garlic and marinade from the steaks. Over a hot grill cook the steaks. Once you have good grill marks on one side flip the steak and brush with excess marinade. Each time you flip the steak brush more of the marinade on the side that has just been flipped up. Cook the steaks to your desired doneness, remove and place on a resting rack.
To plate, take a large bowl and mix together the diced peppers, eggplant, red onions, arugula, and basil and dress with the remaining vinaigrette. Distribute the salad evenly on one half of four plates. Garish the salad with pine nuts and parmesan cheese. Place the steaks on the other half of the four plates and serve.
Enjoy with a glass of your Beaulieu Vineyards Napa Valley Cabernet Sauvignon .
