Grilled Ribeye with Grilled Ratatouille and Salsa Verde

Wine Pairing: 2017 Robert Mondavi Winery Cabernet Sauvignon "The Reserve", To Kalon Vineyard, Oakville

Watch the demonstration of this recipe

Serves 4


(2) 12-oz beef ribeye steaks
Salt and pepper to taste
1 T flaky sea salt, such as Maldon

1# Japanese eggplant, split lengthwise
1# summer squash, split lengthwise
1 large red onion, cut into ¾ inch slices
1# sweet peppers, bell or gypsy, sliced into planks, ribs and seeds removed
6 garlic cloves, minced
1 T chopped fresh marjoram
2 T chopped fresh parsley
1# fresh tomato, seeds removed and cut into a medium dice
1 lemon, split
½ cup grapeseed oil
Salt and pepper to taste

Salsa Verde
2 t minced garlic
½ cup chopped fresh parsley
3 T chopped fresh marjoram
3 T minced chives
¼ t Chili flakes
2 T capers, rinsed and chopped
1 cup Extra virgin olive oil
2 lemons, zested and juiced
Pinch of salt


Heat your grill. Season the steaks liberally with salt and fresh ground pepper. Grill steaks for 4 minutes on each side, turning once on each side. Test for doneness and cook for a few more minutes if they feel underdone. Internal temp should be 130 degrees. Let the steaks rest for 5 minutes before cutting.

While the ribeye is cooking grill the vegetables for the ratatouille, tossing first with 6 T grapeseed oil, salt, and pepper. Grill 2-3 minutes per side for the squash and peppers, and 3-4 minutes per side for eggplant and onions. Once the vegetables are grilled, chop them into a medium dice. Heat 2 T of the grapeseed oil and sauté the garlic over low heat for 2-3 minutes. Add the tomatoes and cook for 1 minute so they break down a little, add the grilled vegetables and the herbs, taste and adjust the seasoning with salt and peppers. Squeeze the lemon juice over the ratatouille and taste to adjust the seasoning.

Salsa Verde
For the salsa verde mix all the ingredients together in a bowl.

Divide the ratatouille between the four plates or to one big bowl for family-style. Slice the ribeye and place a few slices onto each plate, or arrange all of it on one large platter for family-style. Sprinkle the steak with a pinch of flaky sea salt. Top with the salsa verde and enjoy. Bon Appetit!

Chef's Wine Notes
The 2017 Cabernet Sauvignon Reserve is a full-bodied fruit-forward cabernet with well-structured tannins. The ribeye is a great match with this wine because it is full of flavor; the richness of the steak balances the tannins in the wine, which allows the fruit to shine. Cooking the ribeye and vegetables on the grill adds a great smoky char flavor that complements the oak aging characteristics of the wine. The salsa verde brings a bright acidity and herbal element that balances the richness of the ribeye and the grill flavors, bringing the dish into balance and making it a great accompaniment to this beautiful wine.

Your Host
Liam Mayclem

Emmy Award winning radio & TV personality Liam Mayclem is best known as the host of EYE ON THE BAY on CBS 5 and as “The Foodie Chap” celebrating San Francisco Bay Area culinary stars daily on #1 KCBS Radio.

In keeping with a 50-year tradition, Robert Mondavi Winery will donate $10,000 to Napa Valley Unified School District's music programs.

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