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–+ servings

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main course
Cuisine American, Mediterranean
Servings 2 People
Calories 850 kcal

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
Keyword Balsamic reduction, Cabernet Sauvignon, green asparagus, Grilled steak, Ribeye steak, Spring cuisine, Steak & Wine
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