Sociale: Recipe

Ingredients:

6 red bell peppers
6 yellow bell peppers
1 teaspoon chopped garlic
1 bunch marjoram, stems removed, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
Sea salt, to taste
Pepper, to taste

Preparation:

1. Place the all peppers on a hot grill, cooking until charred on all sides. Next, put the peppers in a large bowl and cover it with plastic wrap. Allow the peppers to steam until cool enough to handle.

2. Peel the skins off of the peppers along and get rid of it along with the stems and seeds. Cut the peeled peppers into 1-inch slices and toss them in a bowl with the remaining ingredients.

Anchovy-Caper Vinaigrette

Ingredients:

1⁄4 cup diced imported anchovies
1⁄4 cup diced capers
1⁄4 cup diced shallots
1⁄4 cup champagne vinegar
3⁄4 cup extra-virgin olive oil
Freshly ground pepper

Preparation

1. Combine all the ingredients in a large bowl and whisk until emulsified.

Rib-Eye Steaks

Ingredients:

4 sprig rosemary
4 shallots, chopped
4 tablespoons olive oil
Sea salt, to taste
Pepper, to taste
4 12 oz all-natural, grass-fed rib-eye steaks

Preparation:

1. Pick off all the rosemary leaves and place them in a bowl with the shallots, olive oil, sea salt, and pepper. Add the steaks and marinate them for at least three hours before grilling.

2. Grill the steaks about six minutes (for medium rare) on each side and allow the meat to rest before serving.

3. Arrange the peppers to create a circular base on large plate. Slice the steaks and place the slices on top of the peppers. Drizzle a generous spoonful of vinaigrette over the steak and around the plate.

Serving Suggestions:
Garnish with a sprig of fresh marjoram and balsamic reduction.