Perfect steak with wine accompaniment – a spring treat
A juicy grilled ribeye steak with crispy green asparagus and an aromatic balsamic reduction – a dish that heralds the culinary arrival of spring. The roasted flavours of the steak, the slightly bitter note of the asparagus and the sweet and sour note of the balsamic reduction call for a powerful, fruity red wine. Find out here which wines go perfectly with this fine steak dish!
Wine recommendations
1st Cabernet Sauvignon from Mendoza (Argentina)
- Why? The juicy fruit and spicy notes of an Argentinian Cabernet Sauvignon go perfectly with the crust of the grilled steak. The powerful tannins complement the fatty structure of the ribeye and perfectly balance the acidity of the balsamic reduction.
- Recommended region: Mendoza, Argentina
2. cabernet sauvignon from Napa Valley (California, USA)
- Why? The intense fruit concentration and silky tannins of a Napa Valley Cabernet harmonise perfectly with the combination of meat, asparagus and balsamic vinegar. Notes of blackcurrant, vanilla and oak underline the flavours of the steak.
- Recommended region: Napa Valley, California
3. Bordeaux (Médoc, France)
- Why? A classic Bordeaux from the Médoc offers an elegant blend of dark fruit, fine tannins and earthy notes that highlight the roasted flavours of the steak and the depth of the balsamic reduction.
- Recommended region: Médoc, Pauillac
The recipe:
Grilled ribeye steak with green asparagus & balsamic reduction
A juicy, grilled ribeye steak, combined with green asparagus and an intense balsamic reduction. A harmonious interplay of roasted aromas, fresh acidity and slightly bitter notes – perfect with a full-bodied Cabernet Sauvignon.
Cooking utensils
- 1 Grill or grill pan
- 1 Small pot for the balsamic reduction
- 1 Tongs for turning the steaks
- 1 Cutting board & knife
Ingredients
For the steak & asparagus:
- 2 Ribeye steaks (approx. 300 g each)
- 300 g green asparagus
- 2 EL Olive oil
- 1 EL Butter
- 1 TL Sea salt
- 1 TL black pepper
For the balsamic reduction:
- 1oo ml Balsamic vinegar
- 1 TL Honey
- 1 TL Dijon mustard
- 1 EL Butter
- 1 Garlic clove, finely chopped
Preparation
Prepare the balsamic reduction:
- Mix the balsamic vinegar with the honey and Dijon mustard in a small pan.
- Reduce slowly over a medium heat until the sauce thickens slightly (approx. 10 minutes).
- Stir in the butter and season with salt and pepper.
Grill steaks:
- Rub the steaks with olive oil and season generously with salt & pepper
- Heat the grill or grill pan to a high temperature and grill the steaks for approx. 3-4 minutes per side (for medium-rare).
- Leave to rest for 5 minutes after grilling.
Prepare the asparagus:
- Trim the ends of the green asparagus.
- Fry in a hot pan with butter and olive oil for 5 minutes.
- Season with salt & pepper.
Serve:
- Drizzle the steaks with the balsamic reduction and serve with the asparagus.
Recommended side dishes
- Potato gratin with herbs
- Baked potatoes with rosemary
- Roasted cherry tomatoes with garlic
- Fresh rocket salad with parmesan shavings
Nutritional values per portion
Calories: 850kcalCarbohydrates: 20gProtein: 65gFat: 55g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat
