WGN Chicago

Headed to Chicago tonight to do a spot on WGN Chicago tomorrow at noon.  For those of you wanting to catch the segment on your lunch break, check out it out online.

The segment is all about preparing a fancy steakhouse dinner at home.  Check out the recipe below. 

Lemon-Rosemary Roasted Potatoes

2 lbs Small Red Potatoes, scrubbed and quartered
¼ Cup Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
1 Lemon
2 Sprigs Fresh Rosemary
4 Cloves Garlic, crushed and peeled

Preheat oven to 425 Degrees F.  Add cut potatoes into an oven-safe casserole dish and drizzle with olive oil.  Season the potatoes liberally with kosher salt and fresh cracked pepper.  Next, add the juice from the lemon.  Using hands or tongs, toss the potatoes to ensure an even coat of oil and seasoning.  Finally, arrange the garlic cloves and rosemary sprigs amongst the cut potatoes.  Bake 45 - 50 minutes, shaking pan on occasion, until potatoes are fork tender and browned.  Serve.

Grilled Strip Steaks

2 (6 - 8 oz) Strip Steaks, about 1 inch in thickness
2 Tablespoons Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper

On the stovetop, preheat a cast iron grill pan over medium high heat.  Coat the steaks in olive oil and season both sides liberally with kosher salt and fresh cracked pepper.  Add steaks to grill, allowing to cook undisturbed for 1 - 2 minutes.  Next, turn steaks a quarter turn and continue to cook for another minute or so, creating nice grill marks.  Flip steaks and grill for another 2 minutes for medium/medium rare.  Remove from heat and rest for 3 - 4 minutes before serving.

Arugula Salad

3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
1 Pinch Kosher Salt
2 Handfuls Arugula
2 oz Parmigianno-Reggiano Cheese, shaved

Whisk together the first three ingredients into a mixing bowl.  Add the greens and toss until evenly coated.  Plate the dressed greens on a serving plate and top with cheese.  Serve.