Wine Pairing - CASILLERO DEL DIABLO Cabernet Sauvignon &

Rib-Eye Steak with Gruyere

Back Back

INGREDIENTS

1 ½ kg rib eye (4 steaks)
250 g Gruyere cheese
2 zucchinis (courgettes)
2 eggplants (aubergines)
1 red bell pepper (capsicum)
1 green bell pepper (capsicum)
2 tomatoes
1 clove garlic
1 tomato sauce
Oregano
Olive oil for cooking
Salt, pepper

PREPARATION

Image Rib-Eye Steak with Gruyere

Mark the steaks on a hot grill on both sides. Finely grate the cheese with a microplane grater onto the steaks. Place the steaks under the grill until cheese
melts and turns golden.

Cut all vegetables into diamond shapes. Heat the oil and minced garlic in a skillet. Add the vegetables, peppers first, then the zucchini and eggplant and finally the tomatoes. Sauté until al dente, then add the tomato sauce and touch of oregano, adjust flavors, heat through, and serve.

BACK TO TOP BACK TO TOP Back Back
View all recipes

MORE RECIPES

Grilled Tuna
Grilled Tuna + CASILLERO DEL DIABLO
Pinot Noir
Roasted Lamb Chops with pesto crust
Roasted Lamb Chops with pesto crust + CASILLERO DEL DIABLO
Shiraz
Roast Beef with creamy rice
Roast Beef with creamy rice + CASILLERO DEL DIABLO
Reserva Privada
+ CLOSE