2 Rib eye steaks (8-10 ounces each)
Fresh Ground black pepper
Heat butter and olive oil together in heavy duty sautépan. While pan is heating, season steaks liberally with salt and pepper. Whenthe pan is smoking, add steaks and cook until desired doneness. Let the steaks rest for about 10 minutes. Slice against the grain, to a size that fits on the lavosh cracker. To assemble, place beef on top of lavosh, then a little onion confit and finally drizzle with sun-dried tomato. Serves 8.
Pairs well with Lambert Bridge Merlot, Crane Creek Cuvee and Cabernet Sauvignon
Sundried Tomato and Walnut Drizzle
½C Sundried tomatoes
¼ C Walnuts
2 cloves Garlic
1/3 C Olive oil
¼ C Dry jack cheese
2 T Balsamic vinegar
Salt and pepper to taste
Pour boiling water over the sundried tomatoes. Let themsoak until they are pliable. Once pliable, squeeze out any excess liquid. Toast walnuts over low heat, on the stovetop until lightly toasted. Let cool. In thebowl of a food processor, combine all ingredients except the olive oil. Slowly add olive oil in a stream with the motor running.
1T unsalted butter
1 T olive oil
2 lbs Maui onions, thinly sliced
4 cloves garlic
Salt and pepper to taste.
In a heavy-bottomed sauté pan over low heat, melt thebutter with the olive oil. Add the onions and garlic, season with salt andpepper and sauté until very soft, approximately 30 to 45 minutes.