Grilled Ribeye Steak with Rosemary, Arugula and Parmesan recipe.

Serves 4-6

4 ribeye steaks
Extra-virgin olive oil
3 garlic cloves, smashed and coarsely chopped
3 tablespoons fresh rosemary
Salt and freshly ground black pepper

2 bunches arugula
Parmesan (parmigiano reggiano) shavings
Balsamic vinegar
Extra rosemary sprigs for garnish

At least 4 hours and up to one day in advance, place steaks in a bowl or container.  Rub with olive oil, garlic, rosemary.  Sprinkle with salt and pepper.  Cover and refrigerate.  Remove from refrigerator one hour before grilling and bring to room temperature.

Arrange steaks on prepared grill.  Grill turning once, approximately 4 minutes per side for medium rare.
Place on cutting board, cover with foil and rest for 10 minutes.

Arrange arugula on a large platter.  Cut steaks in 1" slices.  Place steaks over arugula.  Top with parmesan shavings.  Drizzle with olive oil and balsamic vinegar.  Add salt and pepper to taste.  Garnish with rosemary sprigs.

Chocolate Sorbet recipe.

•  
  • 2 cups sugar
  • 1 cup very good cocoa powder, such as Pernigotti
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup brewed espresso (2 shots)
  • 1 tablespoon coffee liqueur, such as Tia Maria
• In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt.  Stir in 4 cups water and the espresso.  Cook over low heat until the ingredients are dissolved.  Off the heat, sir in the coffee liqueur.  Transfer to plastic containers and refrigerate until very cold.
• Freeze the mixture in 2 batches in an ice cream freezer according to the manufacturer's directions.  The sorbet will still be soft; place it in plastic containers and freeze for an hour or overnight, until firm enough to scoop.