what are we having for dinner?

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April 4, 2016
catebogue

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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

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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
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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.

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Drizzle with 2 tablespoons of the olive oil.

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

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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.

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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.

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Arugula Salad with Grilled Fruit

Vinaigrette:
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

Salad:

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

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catebogue

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 .

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

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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.

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

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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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