MERLOT-RUBBED GRILLED STEAK WITH ROSSA MERLOT INFUSED SEA SALT
PREP TIME
10 minutes + 30 minutes resting/marinating
COOK TIME
10 – 12 minutes
SERVES
2 Servings
LEVEL
Beginner
ABOUT THE RECIPE
Tips for Best Results
Meat Quality: Use grass-fed or high-quality steak for the best flavor. Rossa enhances rather than masks it.
Heat Level: For rare, aim for 120–125°F/49–52°C; for medium, 140–145°F/60–63°C. Use a meat thermometer for accuracy.
Variations: Add a pinch of Quartet peppercorns to the rub for layered pepper notes.
Storage: Leftovers can be stored airtight in the fridge up to 3 days. Reheat gently in a skillet to avoid drying.
INGREDIENTS
2 ribeye or New York strip steaks (1–1.5 inches thick, about 8–10 oz each)
2 tsp Rossa Merlot Infused Condensed Sea Salt (divided)
1 Tbsp olive oil
Freshly ground black pepper (to taste, optional if using Quartet)
1 sprig fresh rosemary or thyme (for garnish, optional)
1 Tbsp balsamic vinegar or red wine reduction (for drizzling, optional)
PREPARATION
Prepare the Vegetables:
Wash and dry all vegetables. Cut into uniform 1-inch chunks or slices for even cooking—zucchini into rounds, bell peppers into strips, eggplant into cubes, cherry tomatoes halved, red onion into wedges. This ensures everything roasts evenly and absorbs the Solterra flavors.
Preheat and Season:
Preheat oven to 425°F (218°C). Line a large baking sheet with parchment paper or foil for easy cleanup. In a large bowl, toss vegetables with olive oil, minced garlic (if using), and 1 tsp Solterra savory sea salt. The blend's earthy, tomato-herb notes will start coating the veggies for maximum infusion.
Roast: Spread vegetables in a single layer on the baking sheet (avoid overcrowding—use two sheets if needed for crispiness). Scatter fresh rosemary or oregano over top. Roast in the preheated oven for 35–45 minutes, stirring halfway through, until vegetables are tender and edges caramelized with golden-brown spots. The Solterra salt will draw out juices, creating a natural glaze.
Finish: Remove from oven. While hot, sprinkle the remaining ½–1 tsp Solterra evenly over the vegetables—this adds a final burst of sun-dried tomato and herb aroma. Optional: toss in olives for briny contrast or crumble feta on top for creaminess.
Serve: Transfer to a serving platter. Drizzle with balsamic glaze if desired for extra tang. Serve warm as a side to grilled chicken, fish, or pasta, or at room temperature as part of a mezze platter.