FEATHERSTONE CABERNET FRANC   

64618    750 mL  (XD) $19.95

Description 
This Cab Franc consistently overdelivers at this price point. Excellent depth and complexity of rich, dark fruit and vanilla notes accented by bright floral tones. Balanced and structured, it can be enjoyed tonight with your favourite grilled meats.

A Vintages Essential*

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* Vintages Essentials Collection is always available in Vintages at many LCBO locations. Prices subject to change without notice.


GRILLED RIB-EYES
WITH LANCASHIRE CRUMBL

By: Julia Aitken

Lancashire is a salty, crumbly cheese from England’s north. Since the cheese melts well, it makes a lovely last-minute garnish for juicy steaks.

4 thick rib-eye steaks, 8 oz (250 g) each
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) Worcestershire sauce
2 tsp (10 mL) minced garlic
2 tsp (10 mL) freshly ground black pepper, divided
Kosher salt
1 cup (250 mL) finely crumbled Lancashire
cheese, about 4 oz (125 g)
2 tbsp (30 mL) finely chopped fresh chives
Whole chives for garnish, optional

1 Pat steaks dry on paper towels.

2 In a small bowl, stir together oil, Worcestershire sauce, garlic and 1 tsp (5 mL) pepper. Rub mixture all over steaks. Let stand at room temperature for 30 minutes.

3 Preheat barbecue to medium-high.

4 Season steaks with salt to taste. Grill steaks, with lid closed, turning once, until done to taste, 3 to 4 minutes on each side for medium-rare.

5 Meanwhile, in a small bowl, stir together cheese, chives and remaining pepper.

6 Remove steaks from grill. Sprinkle evenly with cheese mixture. Cover steak loosely with foil and let stand for 5 minutes.

7 Serve garnished with whole chives, if desired.

Serves 4

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