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Seghesio Family Vineyards

Seghesio Family Recipes

Grilled Ribeye Steaks with Baby Potatoes, Roasted Peppers, Spring Onions, Arugula and Garlic-Caper Aioli

Recipe Date:
May 13, 2015
Cook Time:
Imperial (US)

Pairs well with Home Ranch

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Grilled Ribeyes


4 ribeye steaks
Salt and black pepper
2 tablespoons extra virgin olive oil


1. Preheat grill to medium high.
2. Season steaks to your liking with salt and pepper.
3. Brush both sides with olive oil.
4. Grill to your desired doneness.

Potato Hash



1 pound baby red potatoes
1 cup julienned roasted red peppers
1/2 cup chopped spring onions
2 tablespoons extra virgin olive oil
1 tablespoon chopped parsley
Salt and pepper to taste




1. Preheat oven to 350 degrees F.
2. Boil potatoes over medium high-heat in salted water until cooked through when pierced.
3. Strain and allow to cool.
4. Slice potatoes in half.
5. Heat sauté pan large enough to hold potatoes over medium-high heat and add olive oil.
6. When oil ripples add potatoes and sauté until they begin to get golden brown.
7. Add spring onions and cook until soft.
8. Add peppers and transfer to preheated oven until potatoes are heated all the way through.
9. Fold in parsley and season to taste with salt and pepper.

Arugula Salad



4 cups washed arugula
Extra virgin olive oil
1/2 lemon
Salt and pepper to taste


1. Place arugula in mixing bowl.
2. Add just enough olive oil to lightly coat.
3. Squeeze lemon juice into bowl.
4. Season to taste with salt and pepper.
5. Toss and serve.

Garlic-Caper Aioli



1 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped capers
2 tablespoons chopped cornichons
1/4 cup olive oil
1 tablespoon chopped parsley
2 cloves of garlic, microplaned
Salt to taste


1. Put mayonnaise in mixing bowl.
2. Whisk in lemon juice and olive oil.
3. Fold in all other ingredients.
4. Season with salt to your taste.

Learn more about the paired 2013 Home Ranch Zinfandel here. >