Rosemary Ribeye Steak & Grilled Bread Salad

ROSEMARY RIBEYE STEAK

This is a wonderful summer-time steak. Fresh rosemary and corn make it meld together and the flavors just pop. Follow the instructions closely to get that perfect steak.

2 ribeye steaks, cut 1 inch thick
1 tblsp olive oil
1 tblsp finely snipped fresh rosemary
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
snipped fresh rosemary (for garnish)

Ready for the grill

Trim the fat from the steaks. Brush with oil. In a small bowl, combine 1 tblsp rosemary, salt and pepper. Sprinkle over both sides of the steaks; rub in with your fingers. Cover and marinate at room temp for 30 minutes.

Sprinkle the steaks with a little more salt right before grilling.

Charcoal grill is the best for the steaks, but you can use gas grill if that's all ya got. Get coals to medium heat and grill, uncovered, for 10 to 13 minutes doe med-rae, 12 to 15 for medium. [For gas grill, preheat oven and cook over medium heat, covered, until at the right doneness] Sprinkle steaks with fresh rosemary before serving.

GRILLED BREAD SALAD

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp honey
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 ears of corn, husks and silks removed
3 1/2-in-thick slices Italian bread
4 cups baby arugula
1 cup cherry tomatoes


For dressing, combine 1/4 cup oil, vinegar, honey, salt and pepper. Cover and shake well; set aside.

Brush all sides of corn and bread slices with remaining oil.

Place corn on grill (same time as the steaks) and grill for 15 to 20 minutes or until tender, turning occasionally to brown evenly. Add bread slices at the end, and grill for 3 to 4 minutes, or until toasted. (careful--we burned a few!)

In large bowl, toss together the arugula and tomatoes. Cut corn from cob and add to mix. Cut bread into bite-sized slices and add to mix. Shake dressing and add to the salad; toss to combine.

Makes 4 to 6 servings.

Recipe adapted from Better Home and Gardens "Grill it" Special Interest Publications, 2011