Pairing a robust Zinfandel with succulent grilled steak creates a harmonious balance of flavors. The wine's bold fruity notes complement the richness of the steak, while its tannins help cleanse the palate between each savory bite.
Ingredients:
- 1 bottle Zinfandel wine
- 2 ribeye steaks
- Salt and pepper to taste
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh rosemary sprigs for garnish
Instructions:
Preheat grill to medium-high heat
Season the steaks generously with salt and pepper on both sides
In a small bowl, mix minced garlic with olive oil
Brush the steaks with the garlic-infused olive oil
Place the steaks on the preheated grill and cook for 4-5 minutes on each side for medium-rare, or longer according to desired doneness
Remove steaks from grill and let rest for 5 minutes
Meanwhile, pour glasses of Zinfandel wine for serving
Plate the steaks, garnish with fresh rosemary sprigs, and serve hot with a glass of Zinfandel
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