1 14 oz. Rib Eye steak
1 medium potato cut in to slices
1 tsp. chopped garlic 1 tsp. chopped parsley
1 tsp. sea salt
1⁄2 chopped red pepper
1⁄2 chopped green pepper
1⁄2 chopped red onion
1 oz. black truffle in slices
Grill the steak until it has reached the desired temperature. Grate a fresh black truffle on top of the Rib Eye. Fry the potatoes until they are golden brown and crispy and then season them with garlic, parsley and salt. Combine the onions and peppers with a little olive oil, salt and pepper to make a Criolla sauce and serve alongside the steak.
Doma Polo Bistro
Ambience: Trendy, Classy
The 134 seat restaurant pays homage to the celebrated Argentinean sport of polo. Decaled “polo-talk” and game rules adorn the walls and vignettes with memorabilia of mallets, helmets, britches, boots and bridles nod to the brands authentic décor. Bar and outdoor seating available.
900 Biscayne Blvd. Miami, FL 33132
La Maialina Chianti, 2010, Tuscany, Italy
This medium bodied expression of the classical Tuscan Chianti grape of Sangiovese has all the right “stuff” to compliment the tenacity of the Rib Eye steak,and the delicious decadence of the Black Truffle. Delicate aromas of violets and dried cherries, coupled with a touch of smoke and fennel, balanced acidity and light minerals playfully romance your mouth. Cool nights, warm dry days, rolling hills, olive groves and cypress trees influence this surprising jewel. For more information contact Nora Adler, email@example.com.