Grilled Steak and Asparagus with Red Wine Vinaigrette

It’s steak night so do it in style.


2 ribeye steaks, approx 175g each
2tsp olive oil
Pinch of black pepper
125g asparagus tips
4 slices of sourdough bread
Pinch of sea salt

For the vinaigrette:
150ml Eisberg Alcohol-Free Cabernet Sauvignon
100ml extra virgin olive oil
1 echalion shallot or 2 round shallots, very finely chopped
1tbs chopped fresh parsley
1tsp chopped chives
Pinch of sea salt
Pinch of black pepper
Pinch of sugar


Serves: 4



First make the vinaigrette: Soak the chopped shallots in a small bowl of cold water for 10 minutes then drain and discard the water. Combine the Eisberg Alcohol-Free Cabernet Sauvignon, olive oil, shallots, parsley, chives, salt, pepper and sugar in a small bowl and whisk with a fork. Set aside.

Heat a griddle pan or heavy frying pan over medium high heat. Rub the steaks with a drop of oil and season with pepper. Cook to your liking on the griddle, remembering that the thickness of the steak and the heat of your pan will affect the speed of cooking. For steaks 1.5cm thick –  about 2 minutes each side for rare, 2 and a half minutes each side for medium rare, 3 minutes each side for medium and 4 minutes each side for well done. Place on a warm plate, cover with foil and rest.

Rub the bread with a little of the oil and toast on both sides on the griddle pan. Place on a serving board and sprinkle with a pinch of sea salt and black pepper.

Add the asparagus to the pan and cook for 3 to 4 minutes, turning frequently. Place on the board, arrange the steaks on top and drizzle with a few spoonfuls of the dressing.

TIP: There will be some vinaigrette left over – pour it into a jar or tub and keep in the fridge for a few days to serve with potatoes, chicken or pork.