4 cups red wine (Beringer Founder's Estate Cabernet Sauvignon)
2 cups olive oil
4 garlc cloves, peeled and smashed
1 Tbs. whol black peppercorns
1/4 cup chopped fresh parsley
2 Tbs. lemon juice
1 Tsp. Sea Salt
2 Tbs. diced onion
6 Master Cut 12 oz. Rib Eye Steaks
2 bunches asparagus
1 small sweet potato
1 cube softened butter (8 Tbsp.)
1 Tsp. crushed garlic
Salt & Pepper
Mix all ingredients together well. Place in 13 x 9 baking dish along with the six steaks. Marinate for four hours in refridgerator, turning meat over once.
Cut Sweet Potato into small cubes and place in pie plate, cover with foil. Prepare grill by lightly brushing with olive oil. Grill should be 4-6 inches over solid bed of hot coals. Remove meat from marinade and place on grill as well. Brush asparagus with olive oil, season with salt and pepper and place on grill. Cook steaks to to desired doneness, flipping as needed(4 minutes per side for medium, 5 minutes per side for medium well, and 8 minutes per side for well done.) Remove steaks and let rest for at least 5 minutes. Remove asparagus from grill when cooked, but still firm. Remove sweet potatoes from grill. In a small bowl, mash sweet potato cubes. Mix with 1-2 Tbs. softened butter until smooth spooning consistency. Mix remaining softened butter with 1 Tsp. crushed garlic.
Place steaks on plates along with grilled asparagus. Top steaks with a dollop each of garlic butter. Spoon mashed sweet potato mixture over middle of asparagus spears.(1-2 Tbs. per plate)
Pair with Beringer Founder's Estate Cabernet Sauvignon.