Tuscan Ribeye with Bocconcini Salsa

Contestant: Mary Hawkes
Prescott, AZ

WINE PAIRING: BERINGER FOUNDERS’ ESTATE CABERNET SAUVIGNON

Ingredients:

• 1-1/2 tablespoons dried Italian seasoning (unsalted)
• 1-1/2 teaspoons finely chopped fresh rosemary leaves
• 1-1/2 teaspoons grated fresh garlic
• 1-1/2 teaspoons kosher salt
• 1 teaspoon grated lemon zest
• 1/4 teaspoon dried red pepper flakes
• 1 (10 to 12-ounce) container marinated bocconcini (bite-size mozzarella), drained, reserving 1 tablespoon marinade; bocconcini quartered
• 2 well-trimmed boneless beef ribeye steaks, 1-1/4 inches thick (about 1-1/2 pounds each), room temperature
• 1-1/2 cups small grape tomatoes, assorted colors
• 1/3 cup halved pitted kalamata olives
• 2 tablespoons chopped flat-leaf parsley
• 1 teaspoon fresh lemon juice

Instructions:

Mix Italian seasoning, rosemary, garlic, salt, zest, pepper and reserved tablespoon of marinade; rub onto steaks. Prepare gas grill for medium-high heat. Place steaks on oiled grill rack; grill, covered, to desired doneness, about 5 minutes per side for medium-rare. Let rest 5 minutes. Place tomatoes in a grill basket; grill 3 to 4 minutes, until starting to soften.

Prepare salsa: mix tomatoes, bocconcini, olives, parsley and juice. Slice steaks diagonally across the grain into 1/2-inch thick slices, divide onto 6 plates; top with salsa. Serves 6.