A steak delight with the perfect wine accompaniment
A juicy ribeye steak grilled to perfection, accompanied by aromatic chimichurri and sweet roasted peppers – this dish combines strong roasted flavours with fresh herbal spice and the fruity sweetness of the peppers. The combination requires a wine with depth, structure and well-integrated tannins. In this article, you can find out which wines go perfectly with it!
Which wines go best with this meal?
The ribeye steak with chimichurri has an intense flavour, spicy herbal notes and a juicy texture. The roasted flavours from the grill and the fat of the ribeye call for a wine with well-integrated tannins, while the chimichurri with its fresh herbs and vinegar notes requires a wine with fruit and acidity.
1st Carménère from Chile (main recommendation)
➡ Why? Carménère brings a spicy paprika note, dark fruit flavours (blackberry, black cherry) and soft tannins. The light peppery flavour and earthy spice complement the steak perfectly, while the fruit and freshness balance the chimichurri. ✔ Recommended region: Colchagua Valley, Chile
2. malbec from Argentina
➡ Why? Malbec has a strong structure, dark berry fruit and silky tannins that harmonise well with the ribeye. The subtle notes of chocolate and smoke complement the barbecue flavour perfectly. ✔ Recommended region: Mendoza, Argentina
3. cabernet sauvignon from California
➡ Why? A powerful, barrel-aged Cabernet Sauvignon brings structured tannins, blackcurrant flavours and a fine vanilla note, which combine wonderfully with the barbecue smoke and acidity of the chimichurri. ✔ Recommended region: Napa Valley, California
The recipe:
Grilled ribeye steak with chimichurri and roasted peppers
Cooking utensils
- 1 Grill or grill pan
- 1 Mortar or blender for chimichurri
- 1 Cutting board & sharp knife
- 1 Tongs for turning the steaks
Ingredients
- 2 Ribeye steaks (approx. 300 g each)
For the chimichurri:
- 1 bunch of flat-leaf parsley
- 2 Garlic cloves
- 1 TL Chili flakes
- 2 EL Red wine vinegar
- 4 EL Olive oil
- Salt & pepper
For the roasted peppers:
- 2 red peppers
- 1 EL Olive oil
- 1 Pinch of sea salt
Preparation
Prepare the chimichurri:
- Finely chop the parsley and crush the garlic.
- Mix with chili flakes, red wine vinegar and olive oil.
- Season with salt and pepper, leave to stand for 20 minutes.
Roast the peppers:
- Remove the seeds from the peppers, cut into quarters and rub with olive oil.
- Roast on both sides on the grill or in a hot pan until they have a soft roasted aroma.
Grill a ribeye steak:
- Remove the steaks from the fridge 30 minutes before grilling.
- Bring the grill or pan to a high heat, season the steaks with salt.
- Grill for approx. 3-4 minutes on each side (medium-rare) or to desired doneness.
- Leave to rest briefly, serve with chimichurri and paprika.
Recommended side dishes
- Grilled corn on the cob with butter
- Crispy potato wedges
- Fresh tomato salad with basil
