Here is yet another hilarious video for you. Honestly, is there no end to the funny stuff one can find on the internet?

I really loved this dinner.

The steak is simply grilled, sliced and served atop a bed of lightly dressed, peppery arugula. A meal in itself, but I wanted to try out the Scalloped Tomatoes in the same cookbook.

This tomato and bread casserole is bursting with flavor from the olive oil used for the sauté, some garlic, the basil and a liberal scattering of Parmesan cheese that gets all crisp while baking. Fantastic.

Grilled Steak & Arugula

Ingredients:

2 (1-inch-thick) boneless rib-eye steaks
1/2 cup good olive oil, plus extra for brushing the steaks
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 teaspoon Dijon mustard
8 ounces baby arugula
1 (4-ounce) chunk Parmesan cheese

Directions:

1. Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

2. Brush steaks lightly with olive oil and sprinkle both sides with salt and pepper. Set aside at room temperature for 15 minutes.

3. Meanwhile, whisk together 1/2 cup olive oil, lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Set aside.

4. When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side and then close the lid making sure the vents are open slightly. Cook 5 to 15 minutes more for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. (Here I cooked the steak on my grill pan on the stove, medium high for 5 minutes on each side) Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.

5. Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a half a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

Serves 4

Recipe from Barefoot Contessa How Easy Is That? Cookbook

Scalloped Tomatoes

Ingredients:

Good olive oil
2 cups (1/2-inch diced) bread from a round rustic loaf, crusts removed
16 plum tomatoes, cut 1/2-inch dice (about 3 pounds)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Directions:

1. Preheat the oven to 350℉.

2. Heat 3 tablespoons of olive oil in a large (12 inch) sauté pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

3. Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

4. Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Serves 6

Recipe from Barefoot Contessa How Easy Is That? Cookbook

We’re heading to Portugal for today’s music.

I love this soft and soothing tune.
They're Heading West-My Case Is A Different One

Check out They’re Heading West on their Bandcamp Page, where you can also buy the music.

Cheers!