I was watching FoodNetwork, and just like everyday, I wanted what I saw. Rach was whipping up a garlic rosemary strip steak topped with an arugula and heirloom tomato summer salad, sided by a mayo-less (aka way-to-my-heart) potato salad fra-diavolo. We'd been eating quite a bit of seafood lately (love the coast!), so a little red meat was just what the doctor (or PA) ordered.
I chose to do it with ribeyes. Because they're awesome. And awesome they were. I tried her technique of rubbing garlic directly onto, and all over, the steak, and then coating them in olive oil and fresh rosemary, sea salt, and pepper... lots of delicious flavors in this steak. Topping it off with an organic baby arugula and farmer's market cherry tomato salad in a lemon/oil dressing was surprisingly good... and I am particular about what I let near my steak, (because if you ruin my steak, watch your back.) And I thought it was a good combo of flavors. Matt agreed. He, however, prefers a mayo-based potato salad. And, my critique for Rach, the "fra diavolo" potatoes weren't as spicy as she made them sound... but still not bad, seeing as though I also don't really like celery, and it was pretty well-hidden in the recipe.
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