[ingredients title=”Ingredients”]

• 2 pounds skirt steak
• ½ cup olive oil
• ¾ cup soy sauce
• 2 tablespoons fresh lemon juice
• 1 tablespoon worcestershire sauce
• 1 tablespoon dijon mustard
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 1 teaspoon cracked black pepper

[/ingredients]

[directions title=”Directions”]

1. Mix the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, shallot and ground black pepper.  Place meat in a shallow dish. Pour marinade over the steak, turning meat to coat thoroughly.  Cover and refrigerate for at least 2 hours. Remove steak from refrigerator and allow to come to room temperature before going on the grill.
2. Preheat grill for medium-high heat. Oil the grill grates. Place the steak on the grill (discard marinade) and allow the steak to grill for 5 minutes per side (this delivers a medium rare steak) or to desired doneness.  Remove from the grill,  tent with foil and allow steak to rest for 7-10 minutes.  Slice thinly to serve.

[/directions]

Raw Veggie Salad with Whipped Ricotta

[ingredients title=”Ingredients”]

• 1 cup whole milk ricotta cheese, chilled
• 2 teaspoons olive oil
• 1 pinch of table salt
• ½ teaspoon sea salt
• 1 cup each of red and yellow cherry tomatoes, halving and quartering some or both
• ½ pound snow peas
• 2 radishes, thinly sliced
• 2 cups baby spinach cut into ribbons
• 2 tablespoons olive oil
• ¼ cup crushed pistachios

[/ingredients]

[directions title=”Directions”]

1. Place the ricotta, 2 tablespoons olive oil, and pinch of salt in a food processor. Blend until light and smooth. Transfer to a medium bowl.
2. Toss tomatoes, peas, radishes and spinach in 2 teaspoons of olive oil, sprinkle with sea salt and toss again.
3. When plating, place a dollop of whipped ricotta on a salad plate, top with veggie salad and garnish with crushed pistachios!

[/directions]