Serves: 4 people

Ingredients

* 1 Bone in Rib- Eye Steak, 2” thick
* 5 Rosemary Sprigs
* 2T Garlic, minced
* Extra Virgin Olive Oil
* Salt & Pepper

Salsa Verde
* 2T Parsley chopped
* 6T Basil chopped
* 2T Green Onions, minced
* 1T capers, minced
* 1T cornichons, minced
* 1t garlic, minced
* 2 Anchovies (optional), minced
* 1T lemon zest
* 1t lemon juice
* 1/4C extra virgin olive oil
* Salt and Pepper to taste

Potato Salad
* 1lb Marble or Fingerling Potatoes
* Salt & Pepper
* 1T minced garlic
* 3T red wine vinegar
* 1t sugar
* 1 small red onion, thinly sliced
* 3T chopped parsley

Preparation

Marinate the steaks with crushed rosemary, garlic and extra virgin olive oil for 24 hours. If the crowd is hungry- double up on steak. Remove the steaks from the refrigerator 1 hour prior to grilling. Heat the grill to medium heat. Grill for 12 minutes on each side for medium. Serve with Salsa Verde.

Salsa Verde
Mix all ingredients together and season to taste.  Allow to rest for at least 3 hours before serving.

Potato Salad
Boil the potatoes in salted water until tender, about 45 minutes. Cool to warm and slice in half. Place sliced warm potatoes in bowl with garlic. Drizzle with vinegar, sprinkle with sugar and season with salt and pepper. Cool to room temperature. Add the onions, olive oil, parsley and toss well. Season to taste with salt and pepper.

To Serve

Serve steak with Salsa Verde and potato salad.

Recipe courtesy of: Natalie Niksa, Owner - Chef, La Saison Napa Valley