Indulge in the bold flavors of Trinchero Cabernet Sauvignon with a perfectly grilled ribeye steak. This pairing brings out the rich fruitiness and subtle oak notes of the wine, complemented by the savory flavors of the steak and earthy tones of the roasted potatoes and grilled asparagus.
Ingredients: 1 bottle Trinchero Cabernet Sauvignon. 1 lb ribeye steak. 2 cloves garlic, minced. 2 sprigs rosemary. Salt and pepper to taste. 2 tbsp olive oil. 1 tbsp butter. 1 lb baby potatoes. 1 bunch asparagus.
Instructions: Warm the grill up to a medium-high level. Add minced garlic, rosemary, salt, pepper, and olive oil to a steak and rub it all over. For medium-rare steak, grill it for 5 to 7 minutes on each side, or until it's done the way you like it. Boil the baby potatoes until they are soft enough to mash with a fork while the steak is cooking. Then, add the butter, salt, and pepper. Put asparagus in a bowl with olive oil, salt, and pepper. Grill for three to four minutes, or until soft. Wait 5 minutes before cutting the steak. Trinchero Cabernet Sauvignon goes well with grilled asparagus, roasted baby potatoes, and thin slices of steak.
Prep Time: 15 minutes
Cook Time: 20 minutes
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