Ingredients Jump to Instructions ↓

  1. 4 Boneless rib eye steaks

  2. 2 tablespoons 30ml Peanut oil Salt and pepper

  3. 1 cup 237ml Cabernet Sauvignon

  4. 1/2 cup 118ml Beef stock

  5. 1 tablespoon 15ml Balsamic vinegar

  6. 1 tablespoon 15ml Shallot - chopped

  7. 1 teaspoon 5ml Italian parsley - chopped fresh

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Brush steaks with oil and season with salt and pepper. Cabernet Sauce: Place wine in a saucepan over high heat. Simmer until reduced by half. Add the beef stock, balsamic vinegar and shallots. Reduce again by half. Add the parsley. Grilling: Prepare a fire in your grill. When ready, grill the steaks as soon as the flames subside. Serve with the Cabernet sauce.


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