Skip to content

This tender grilled steak with smoky, spiced salsa is served alongside crunchy fresh-corn fritters. Enjoy with California Cabernet Sauvignon or Cabernet Franc.



  • 3 (12-ounce/335 g each) rib-eye steaks, one inch (2.5 cm) thick
  • marinade:
  • 1/2 cup (120 ml) California Cabernet
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 green onions, white part only, thinly sliced
  • 4 sprigs fresh cilantro, torn into small pieces
  • 2 garlic cloves, peeled and finely chopped
  • roasted pepper salsa:
  • 7 sweet or mildly spicy peppers (not Bell Peppers)
  • 1 jalapeño or other medium hot pepper*
  • 1 tablespoon (15 ml) extra virgin olive oil
  • 1 cup (120 g) halved cherry tomatoes
  • 1/2 cup (25 g) finely chopped cilantro leaves
  • 2 green onions, white part only, thinly sliced
  • 1 small garlic clove, peeled and finely chopped
  • salt and ground black pepper
  • corn fritters:
  • 1/2 cup (60 g) all-purpose flour
  • 1/2 teaspoon (2.5 ml) baking powder
  • 1 egg, lightly beaten
  • 1/2 cup (125 ml) sparkling water
  • 1/2 teaspoon (2.5 ml) salt
  • 1 1/2 cup (175 g) fresh corn kernels
  • vegetable oil, for frying

Serves five as an appetizer


*We recommend wearing gloves when handling jalapeño peppers

  • Whisk together the marinade ingredients in a large bowl.
  • Place the steaks in the bowl, turning to coat each steak thoroughly with marinade.
  • Cover the bowl and refrigerate for one hour.
  • For the roasted pepper salsa:
  • Preheat the broiler. Put both kinds of peppers into a large bowl.
  • Drizzle with the olive oil and toss until coated. Place the peppers on a baking sheet.
  • Cook under the broiler until brown and blistery, turning peppers once.
  • Remove from the oven and place in a bowl.
  • Cover the bowl and let the peppers steep for ten minutes.
  • Using gloves, remove the stem, seeds and any skin that comes off easily.
  • Coarsely chop the peppers and put in a medium bowl.
  • Mix in the tomatoes, cilantro, onion and garlic.
  • Season to taste with salt and pepper and set aside.
  • For the steaks:
  • Preheat the grill.
  • Remove the steaks from the marinade and pat dry with a paper towel. Sprinkle with salt and pepper.
  • Grill the steaks over medium-high heat for about 5 to 6 minutes on each side, for medium doneness.
  • Transfer the steak to a cutting board and let rest for 5 minutes.
  • For the corn fritters:
  • Combine flour, baking powder, egg, sparkling water and salt in a large bowl.
  • Stir in corn kernels.
  • Heat 1/4-inch (.6 cm) of vegetable oil in a large skillet over medium-high heat.
  • Add six dollops of batter to the pan, well apart. Fritters should spread to about 3 inches (7.62 cm) in diameter.
  • Cook, turning once, until golden brown on both sides. Using a slotted spatula, transfer fritters to paper towels to drain.
  • Repeat with remaining batter.
  • To serve, place two or more fritters on each plate.
  • Slice the steaks into thin strips.
  • Top fritters with steak strips and add a scoop of salsa on the side.

Share this

Share on FacebookShare on PinterestShare on TwitterEmail ThisPrint This