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April 4, 2016

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Grill Night!!!

This menu was chosen because the past few days have been absolutely glorious weather-wise where I live.  It’s 78 degrees, and I’m grilling steaks tonight, and I’m also grilling some peach halves for an arugula salad that will accompany the steaks.  I saw the recipes demonstrated recently on the Food Network and HAD to give them a try.  Cheers to alfresco dining (FINALLY!)!

Grilled Tuscan Rib-eye steaks with Fried Egg and Goat Cheese

Arugula Salad with Grilled Fruit


Grilled Tuscan Rib-eye steaks with Fried Egg and Goat Cheese

(Adapted from Giada de Laurentiis)
4 (8 ounce) rib-eye steaks
Salt and freshly ground black pepper
2 TBSP herbs de Provence
2 TBSP, plus 2 tsp extra virgin olive oil
4 eggs
2 oz goat cheese, crumbled
2 TBSP chopped fresh parsley leaves
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks with salt and pepper. Sprinkle both sides of each steak with the herbs de Provence.


Drizzle with 2 tablespoons of the olive oil.


Grill for about 6 to 8 minutes per side for medium-rare. Remove the steaks from the heat and allow to rest.


Meanwhile, in a medium skillet, heat the remaining olive oil over medium-high heat. Crack the eggs directly into the pan, seasoning quickly with salt and pepper. Cook until egg whites are set, about 2 to 3 minutes.


To serve: Place the steaks on 4 serving plates. Carefully place the eggs on top of each steak.

Sprinkle with the crumbled goat cheese. Garnish with the chopped parsley and serve.


Arugula Salad with Grilled Fruit

1/4 cup white or regular balsamic vinegar

1 shallot, minced

1 tsp kosher salt

6 TBSP extra-virgin olive oil

~1/4 tsp freshly ground black pepper


3 apricots or 3 peaches, halved, stones removed
1 TBSP extra-virgin olive oil
3 ounces pancetta, thinly sliced
8 cups (7 ounces) baby arugula
1/2 cup coarsely chopped, skinned and toasted hazelnuts



For the Vinaigrette: Combine the balsamic vinegar, shallot and salt in a small bowl. Allow to sit awhile (10-15 minutes) for the flavors to blend/macerate .


Slowly whisk in the olive oil into the bowl. Season with pepper to taste.


For the Arugula Salad: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the apricots (or peaches) with olive oil, and grill for 2 minutes on each side. On the other side of the grill cook the pancetta slices on each side, until crispy, about 1 to 2 minutes.

To serve: Place the arugula in a large salad bowl.


Slice the grilled apricots (or peaches) and add to the bowl.


Add the vinaigrette and toss to lightly coat the arugula. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately.



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