Recipe(tried): Beef in Rosemary Butter, Mediterranean Potato Gratin, Mesclun, Gorgonzola, Toast

This recipe for Beef in Rosemary Butter is wonderful and the bonus is that it is very easy to prepare. I/we have made it twice now. The first time with the 2 1/2 pound New York Strip called for in the recipe and the second time with 2 smaller New York Strip Steaks. Both times DH grilled the meat, then placed the Rosemary Butter on each serving and both times it was wonderful. I like the Mediterranean Potato Gratin with this but grilled corn-on-the-cob would be delicious and probably more summery as well. I usually make some type of steamed green vegetable and French bread to serve with this as well as a salad. DH loves the salad I have given the recipe for below.

Beef in Rosemary Butter
Source: The Frugal Gourmet Cooks Italian by Jeff Smith

1 (2 1/2-pound) boneless New York Strip steak
(you will hve to ask your butcher for this and specify the "center cut". The steak should be about 4 inches thick.)
Salt and Pepper to taste
1 1/2 tablespoons fresh rosemary needles
1 tablespoon olive oil
6 tablespoons butter, melted

Trim off the heavy gristle at the large end of the steak. Trim off any excess fat on the out side, leaving 1/8 inch of fat. Place the trimmed meat in a bowl and rub the meat with salt and pepper and rosemary. Add the olive oil and rub again. Allow the meat to marinate in the refrigerator for two hours. Turn the meat a few times while marinating. Pick the rosemary off the meat and reserve.

Heat a large nonstick frying pan and brown the meat lightly on all sides. Remove to a baking pan without a rack. Deglaze the frying pan with 1/4 cup water. Pour the pan juices over the meat. Add the reserved rosemary and pour the melted butter over all.

Roast in a preheated 350 degree oven for about 25 minutes or until a meat thermometer registers 125 degrees (for medium-rare). Turn the meat a few times while cooking, and add a little water to the pan (about 2 tablespoons at a time). This wll prevent the butter from burning and help form a sauce. Allow the meat to rest for a few minutes and slice 1/4 inch thick. Slop each piece in the butter sauce in the pan and serve. ("Slop" is Jeff's term, not mine!)

Mediterranean Potato Gratin - from Williams-Sonoma book simply titled Potatoes - Serves 4 to 6 (I halved the recipe since there were just the two of us. The recipe below is for the full amount.) "A zesty potato dish that makes a wonderful accompaniment to grilled lamb chops or roast leg of lamb. Or serve it as a vegetarian main course with a mixed green salad. If bell pepper is quite long, cut in half crosswise before slicing."

3 Tbl. olive oil
1 yellow onion, thinly sliced
1 red bell pepper, seeded. deribbed and thinly
sliced lengthwise
1 lb. (500 g) tomatoes, peeled, seeded and
chopped
2 cloves garlic, minced
1/4 tsp. red pepper flakes (optional)
Salt
Freshly ground black pepper
4 Tbl. chopped fresh basil
1 lb. (1 kg) baking potatoes, peeled and cut
into slices 1/4 inch (6mm) thick
1 c. (4 oz./125 g) shredded Gruyere cheese

Preheat an oven to 400 degrees F (200 degrees C). Oil a 9-inch (23-cm) gratin dish with 2-inch (5cm) sides.
In a large frying pan over medium heat, warm 2 Tbl. of the olive oil. Add the onion and saute until soft but not browned, 3-5 minutes. Add bell pepper and saute 3 minutes longer. Add tomatoes and cook, stirring, for another 3 minutes. Raise the heat to high and cook, stirring, until the excess moisture from the tomatoes evaporates, 1-2 minutes. Add the garlic and cook for 1 minute longer. Add the pepper flakes, if desired, salt and pepper to taste and 2 Tbl. of the basil. Taste and adjust the seasoning.
Spread half the potatoes on the bottom of prepared dish. Arrange half the vegetable mixture on top and sprinkle with half the cheese. Repeat the layers. Drizzle the remaining 1 Tbl. olive oil evenly over the top. Cover tightly with aluminum foil.
Place the covered dish on a baking sheet. Bake for 30 minutes. Remove foil and continue to bake until the potatoes are tender and the top is nicely browned, about 15 minutes longer. (Check for doneness with a sharp knife inserted in center of gratin.) Sprinkle with the remaining 2 Tbl. basil and serve immediately.

Mesclun Salad with Gorgonzola, Toasted Sliced Almonds and (sort of) Balsamic Vinaigrette

Salad and Vinaigrette

1 bag Mesclun or Butter Lettuce with Radicchio
Mix
Gorgonzola
Toasted, sliced almonds
Vinaigrette (recipe below)

Place lettuce on each persons plate. Place small pieces of Gorgonzola on lettuce. Refrigerate until ready to serve. I serve the almonds and vinaigrette on the side so each person can use the amount they like. You could do this with the Gorgonzola as well.

To toast the sliced almonds, put them in a single layer on a baking sheet and toast them in a 325 - 350 degree F oven for about 5 minutes. Watch them carefully so they don't get too brown.

Vinaigrette:

1 Tbl. prepared Dijon mustard
4 Tbl. red wine vinegar
1 Tbl. balsamic vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 tsp freshly ground black pepper
1/4 c. olive oil
1/4 cup canola oil

Measure mustard into a bowl. Whisk in vinegar, sugar, salt and pepper.
Continue to whisk while slowly dribbling in olive and canola oil until mixture thickens. Adjust seasoning to taste. Cover until ready to use. Yield: 1 cup