A quick and easy, yet impressive dish for any night of the week! We used Vineyard 29 Estate Cabernet for this dish, however many of our customers preferred the AIDA, Estate Cabernet Sauvignon. So try both and let us know what you think!

Steak

Step 1: Pat the steaks dry and season them with CRU Cabernet Sauvignon Spice and a pinch of salt. Let those sit for 20 minutes.

Step 2: In a cast iron pan, heat up a tablespoon of CRU Olive Oil, once hot, cook the steaks on each side, roughly 5-6 minutes each side or until cook to desired doneness.

Compound Butter

Step 1: Finley chop 4 garlic cloves

Step 2: In a mixer, add 1 cup of room temperature butter, let it mix for 1 minute or until smooth. Then add your ¼ cup of CRU Cabernet Sauvignon spice and garlic. Full mix.

Step 3: Add your butter mixture to parchment paper, roll up and refrigerate for 30 minutes.

Step 4: When your steak is done, add a ½ inch medallion to the top right after it comes off the skillet.

Crispy Roasted Potatoes

Step 1: Pre-heat the oven to 375 degrees

Step 2: In a bowl, add 2 cups of little creamer potatoes, any small potato will work. Coat with 3 tablespoons of CRU Olive Oil and season with CRU Cabernet Sauvignon Spice until well-seasoned. Spread out on a sheet pan and bake for 30 minutes, or until golden brown. Check frequently for the perfect crispiness.

Corn Salad

Step 1: Remove corn from husk. In a pan, head up 2 tablespoons of CRU Olive Oil and cook the corn.

Step 2: While the corn is cooking, add 1 can of black beans, ½ cup of chopped cilantro, 1 chopped jalapeno, 3 chopped green onions to a large bowl.

Step 3:  Once the corn is cooked, combine all the ingredients in a large bowl. To dress the salad, Add 2 tablespoons of CRU Olive Oil, 2 tablespoons of red wine vinegar, 1 tablespoon of CRU Sauvignon Blanc spice and mix well. Salt to taste.