You don’t need a baked potato to have a beautiful and substantial steak dinner! Enjoy these two side dishes for other meals as well.
2- approx 14-16 oz boneless ribeye steaks
1 cup Extra Virgin Olive Oil
3 garlic cloves minced
3 shallot cloves minced
3 tbsp fresh basil minced
2 tbsp fresh Italian flat leaf parsley, minced
2 tbsp fresh rosemary, minced
2 tbsp dried oregano
3 tbsp red wine vinegar
Sea salt and fresh ground pepper
In a bowl, combine all the ingredients for the marinade and season with salt and pepper to taste. Pour half of the marinade into a separate container. Add the steaks and marinate for at least 20 minutes at room temperature.
Preheat grill at high heat. Cook the steaks for 5-7 minutes per side (or adjust for your preferred level of doneness).
Spread remaining (reserved) marinade on top of steak when serving.
Steam top florets of cauliflower. Remove from heat and cool down with cold water. Put in bowl and drizzle with olive oil and squeeze juice of ½ lemon. Season with salt to taste and toss.
Wash and trim bottoms of chard, cut into ribbons. Heat about a tablespoon of olive oil in a pan and saute the chard, but do not overcook. When done, splash with balsamic vinegar, season with sea salt and toss.