Exclusive Tuscan Summer Grilling Recipes
from Executive Chef Colin Crowley
Chef Colin Crowley is the Executive Chef for the importers of Santa Margherita, and regularly prepares meals for a demanding audience – the world’s greatest winemakers. This summer, he is sharing these exclusive grilled recipes that pair perfectly with the family of Santa Margherita wines because of their Tuscan flair.
Grilled Tuscan Ribeye
Grilled Tuscan Ribeye
Grilled Tuscan Ribeye Paired with Chianti Classico Riserva
Paired with Chianti Classico Riserva
Ingredients: Tuscan Ribeye Marinade
- 1 cup dry red wine
- 1 cup extra virgin olive oil
- 6 cloves garlic, minced
- 3/4 cup fresh sage, chopped
- 1/3 cup fresh rosemary, chopped
- 1/3 cup fresh rosemary, chopped
- 1 tablespoon cracked black peppercorns
- Zest of 1 orange
- Zest of ½ lemon
- 2 beef ribeye steaks
- 1 tablespoon dried porcini mushroom “dust” (grind dried porcini mushrooms in a coffee grinder)
Ingredients: Marinated Tomatoes with Fennel and Arugula
- 4 ripe roma tomatoes, peeled and diced
- 3 cloves garlic, minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Pinch of salt
- Pinch of crushed red chili pepper
- ½ cup extra virgin olive oil
- 1 bulb fennel, shaved
- 4 cups fresh arugula
Directions:
Complemented by Marinated Tomatoes with Fennel and Arugula Serves 4 Mix Tuscan ribeye marinade ingredients together in a large zip lock bag, add the steaks, and let sit in the refrigerator for up to six hours. In a separate container mix the Tomato Marinade ingredients (except for the fennel and arugula) and let sit for up to six hours. Grill steaks over high heat, seven minutes per side. Remove steaks and let rest for 5-8 minutes. Plate steaks, top with the arugula and shaved fennel, and finish with the tomato mixture. This hearty ribeye is perfectly balanced by the soft tannins and dark fruit notes of Santa Margherita Chianti Classico.