Savor the grilling season
Family Features | 8/17/2011, 1:13 p.m.
Dress arugula salad with 1 1/2 tablespoons olive oil and 1/2 tablespoon vinegar.
To serve: Place dressed salad in the middle of each plate; top with tomato slices, then with pieces of burrata or mozzarella slices. Drizzle each plate with remaining olive oil and vinegar. Top salads with shaved Parmesan.
Grilled Skirt Steak with Tomato-Infused Marinade
Serves: 4 to 6
2 1/2 to 3--pounds skirt steak
1/2--cup fresh mint, loosely packed
1--tablespoon fresh thyme leaves
1--cup fresh parsley, loosely packed
1--cup fresh basil, loosely packed
1 1/2--tablespoons salt
1--tablespoon fresh rosemary
1--28-ounce can Italian-style peeled tomatoes
1/2--cup Pompeian Pomegranate Infused Balsamic Vinegar
To marinate meat: Place all marinade ingredients in food processor and process for 2 minutes into a smooth liquid paste. Place meat in a large resealable plastic bag and cover with the marinade Seal bag and swish marinade around to make sure it coats all of the meat. Let the meat marinate in the refrigerator for at least 5 hours - preferably overnight - turning twice.
To cook meat: Preheat grill or broiler to high. Cook the skirt steak 4 to 6 minutes per side, according to your liking. Cover with foil and let it rest for a few minutes before slicing.
To serve: Cut steak into slices and serve with Tomato, Burrata and Arugula Salad.
Grilled Salad with Goat Cheese
Serves 4 to 6
2--large heads radicchio, cut in half
2--large heads Belgian endive, cut in half
2--red bell peppers, cut into quarters and seeded
2--yellow bell peppers, cut into quarters and seeded
6--tablespoons Pompeian Extra Virgin Olive Oil, divided
5--ounces baby arugula salad
8--tablespoons goat cheese, crumbled
1 1/2--tablespoons Pompeian Balsamic Vinegar
Preheat grill or broiler to high.
Brush radicchio, endive and peppers with 4 tablespoons olive oil.
Cook on a hot barbecue or under the broiler for 2 to 3 minutes per side, until they start to color on each side. Place on a cutting board while still hot and cut into 1-inch pieces.
Place arugula salad and goat cheese in a bowl with the radicchio, endive and peppers; mix well until the cheese starts to melt.
Add remaining 2 tablespoons olive oil and balsamic vinegar; mix well and serve.