Navarra is a region in northern Spain dotted with small, charming villages. Its capital and largest city is Pamplona, famous for the annual running of the bulls during its Fiesta de San Fermin. Pamplona is a walled city with many well-preserved monuments, bridges and the gothic-style Santa María la Real Cathedral.
The Navarran people have a centuries-old tradition of enjoying lengthy meals in the company of friends and family with great food and the locally produced wine — red, white and rosé. The red wines from Navarra have a wonderful affinity for smoky, grilled meat like these ribeye steaks which have been marinated for hours.
Read more in my article, Getting To Know Navarra, One Of Spain's Most Important Wine And Food Areas.
4 cups red wine
3 bay leafs, crumbled
3 Tbsp olive oil
1/4 cup minced garlic
1/2 cup shallot, minced
1/2 red wine vinegar
4 1" thick boneless ribeye steaks
1) Combine first 6 ingredients in a large bowl. Pierce steaks with a fork and add to marinade. Cover and refrigerate overnight or for at least 3 hours. Alternately, place marinade and steaks in a ziplock bag, seal and refrigerate, turning bag over every once in a while.
2) Remove steaks from refrigerator one hour before cooking. Preheat gas or charcoal grill. While grill is pre-heating, remove steak from marinade and blot dry with paper towels. Season steaks with salt and pepper.
3) Place the steaks on the grill and cook until golden brown and slightly charred, 3 - 5 minutes. Turn the steaks over and continue to grill 3 - 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
4) Let steaks rest for 5 minutes before serving with Navarran Inspired Skillet Potatoes and your favorite green vegetable.