Grilled Florentine Steak Salad

This is grilling Tuscan style. Florence is famous for their steaks. They use locally raised, grass fed cows that are tender and flavorful. It’s easy to duplicate this fantastic dish on your own home grill. Use a good quality steak and coat it in olive oil and garlic before grilling. You will love the results.

Makes 2 Servings

Ingredients

1 Large Clove Garlic *

¼ tsp Kosher Salt

1 TBS Olive Oil

1 tsp Fresh Rosemary (Minced Finely)

1 8oz. New York Strip Steak

2 C Mixed Greens

Dressing

1 TBS Balsamic Vinegar *

2 TBS Extra Virgin Olive Oil

1 tsp Dijon mustard

Salt & Pepper

Directions

Press the garlic clove through a garlic press or mince finely. Mix together the minced garlic, salt, olive oil, and rosemary. Coat the strip steak with the mixture and grill over a hot heat until it has an internal temperature of 130F. Remove from the grill and tent with foil for 5 minutes before slicing.

While the steak is grilling whisk together the ingredients for the dressing and mix with the greens. Place half the dressed greens on each plate. Slice the steak and place it on top of the greens. Serve immediately.

* Pronto Substitutes

Garlic Clove – for a sweeter flavor substitute 3-4 cloves of roasted garlic.

Balsamic Vinegar – Use apple cider vinegar

To print a copy of this recipe go to Grilled Florentine Steak Salad.

Strawberry Ricotta Cheesecake

It’s strawberry season again and what better way to enjoy sweet berries is to marry them with cheese. This easy to make cheesecake is sweet creamy and melts in your mouth.

Servings 8 pieces

INGREDIENTS

1 ¼ C Ricotta Cheese

¼ C Honey

¼ C Flour

4 Large Eggs

Grated Zest of 1 Lemon

1 tsp Vanilla Extract

7 to 8 Strawberries (sliced in thirds) *

Shortening or Butter (to grease the pan)

1 TBS Sugar (to sprinkle on top)

DIRECTIONS

Preheat your oven to 350°F. Grease an 8 in springform pan.

Wash and hull the strawberries then cut each one in three slices.

Separate the yolks from the egg whites. Beat the egg whites until stiff and reserve.

Beat the ricotta together with the honey. Add the yolks, the lemon zest, the vanilla and the flour and mix well. Gently fold in 1/3 of the whipped egg whites. Fold in the remaining egg whites and mix with care. Pour the mixture into the greased pan and place the strawberries slices on top. Sprinkle sugar over the top of the strawberries

Bake for 40/45 minutes or until a cake tester comes out clean. Let it rest on a cooling rack for 10 minutes and run a knife around the outside of the pan before opening the springform pan.

Serve warm or refrigerate and serve cold.

To print a copy of this recipe go to Strawberry Ricotta Cheesecake.