Skirt Steak

skirt steak – about 6 oz. per person
olive oil
salt and pepper

Heat a grill pan, large saute pan, or grill until hot. Meanwhile, drizzle a bit of olive oil on both sides of your steaks and season both sides generously with salt and pepper (if you have any fresh rosemary, chop one or two sprigs and add with the salt and pepper). Add steak to pan or grill and cook for about 4-5 minutes on each side. Four minutes for medium rare, about five for medium, etc. Let the steak rest for 10 minutes before carving.

Winter Salad
Last winter, I ordered a fennel salad from a local pizza place that totally  inspired me, and I was eager to recreate it. I’ve been making this recipe ever since, especially during this time of year when vegetables are hardly inspiring.
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1 fennel bulb, cored and sliced thinly
1 radicchio, cored and sliced thinly
¼ cup sundried tomatoes, sliced
¼ cup kalamata olives, pitted and halved
Parmesan cheese, shave enough to taste
¼ cup olive oil
2 TB. balsamic vinegar
salt and pepper, to taste

Toss all ingredients in a salad bowl and season with salt and pepper. Adjust oil, vinegar, salt and pepper to taste.