Concha y Toro

Concha y Toro 06/01/2015

Casillero del Diablo Cabernet Sauvignon and Rib-Eye Steak


With Gruyere crust served with ratatouille.

Ingredients (Serves 4)cabernet


  • 1 ½ kg rib eye (4 steaks)
  • 250 g Gruyere cheese
  • 2 zucchinis (courgettes)
  • 2 eggplants (aubergines)
  • 1 red bell pepper (capsicum)
  • 1 green bell pepper (capsicum)
  • 2 tomatoes
  • 1 clove garlic
  • 1 tomato sauce
  • Oregano
  • Olive oil for cooking
  • Salt, pepper




  1. Mark the steaks on a hot grill on both sides.
  2. Finely grate the cheese with a microplane grater onto the steaks.
  3. Place the steaks under the grill until cheese melts and turns golden.
  4. Cut all vegetables into diamond shapes.
  5. Heat the oil and minced garlic in a skillet.
  6. Add the vegetables, peppers first, then the zucchini and eggplant and finally the tomatoes.
  7. Sauté until al dente, then add the tomato sauce and touch of oregano, adjust flavors, heat through, and serve.