Connoisseur Cut Steak & Alfresco Melon Salad
Alfreso Melon Salad
- prep time: 10 minutes
- cook time: 0
- total time: ~10 minutes
Servings: 4 as a side salad
Ingredients:
- 1/2 cantaloupe halved and seeded
- 1/2 honeydew halved & seeded
- 1/2 mini watermelon halved & seeded
- 1 cup mozzarella
- 100g prosciutto
- Fresh Basil
- Fresh Mint
- Olive Oil
- Honey
- Balsamic Vinegar
- Salt & Pepper
Instructions:
- Prepare your melon for the salad. You can simply cut into chunks or use a melon baller as I did and then add to a large bowl
- Cut the mozzarella into chunks and add to the large bowl
- Drizzle the melon/mozzarella mixture with olive oil and honey
- Plate melon mixture onto a plate so that salad is roughly in one layer
- Rip prosciutto into long slices and carefully weave throughout the melon salad
- Cut mint and basil into small strips and garnish the salad
- Drizzle with olive oil and season with salt and pepper
Connoisseur Cut Steak On A Bed of Asparagus
- prep time: 5 minutes
- cook time: ~ 15 Minutes
- total time: ~20 minutes
Servings: Dinner for 2
Ingredients:
- 2 Rib Eye Steaks (about 1" thick each)
- Salt & Pepper
- 1 Bunch of Asparagus
- Olive Oil
- Balsamic Vinegar
- Salt and Pepper
Instructions:
- Pull the steak out of the fridge and keep at room temperature for 45 minutes
- Prepare the asparagus by chopping off the woody ends and put on a plate
- Coat the asparagus in olive oil, balsamic vinegar, salt, and pepper (allow to marinate for 45 minutes)
- Season steaks with salt and pepper
- Heat the grill to high heat
- Slap the steaks on the grill and grill for about 5 minutes per side
- Once steaks have reached about 135 degrees remove from heat and allow to rest
- While steaks are resting, put asparagus on the grill
- Grill for 8-10 minutes rolling them constantly
- Cut steaks into thick slices and serve on a bed of asparagus
Kaylesha Penner