Sunday, July 18, 2010

Rib Eyes and Radicchio

Saturday dinner relaxing with family. It doesn't get any better.

Grilled Rib Eyes with Rosemary Balsamic Butter Sauce
5 tablespoons butter, divided  
2 green onions, minced
1/2 cup balsamic vinegar
2 large fresh rosemary sprigs
2 rib eye steaks
Montreal steak seasoning

Melt 3 tablespoons butter. Add green onions and cook until soft, about 2 minutes. Add vinegar and rosemary
and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Set aside.
Prepare barbecue (medium-high heat).
Sprinkle steaks with Montreal steak seasoning. Grill steaks to desired doneness. Let rest before cutting.
Remove rosemary sprigs from balsamic sauce; bring to a simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and
pepper. Drizzle some of sauce over steaks. Serve, passing remaining sauce separately.

Balsamic Grilled Radicchio
4 tsp extra-virgin olive oil
1 Tbsp balsamic vinegar
1 1/2 garlic cloves, chopped
1/4 tsp chopped fresh rosemary
1/4 teaspoon grated orange peel
1/4 teaspoon dried crushed red pepper
1 large head of radicchio, quartered
Whisk oil, vinegar, garlic, rosemary, orange peel, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.
Prepare barbecue (medium heat). Drain marinade into small bowl. Season with salt and freshly ground pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade.

The dinner paired very well with a Girard 2007 Old Vine Zinfandel available thru Windsor Vineyards. And yes they ship to Massachusetts

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