2 - 8oz fliets
2 tbsp olive oil
Ground black pepper
Fine sea salt
2 - medium size heirloom tomatoes sliced thin and halved
4 - handfuls of baby arugala
4 - basil leaves
3 oz of gorgonzola sliced into 1 inch pieces or crumbled
Tessemae's all natural cracked pepper dressing (best dressing ever)
Preheat grill on high for 5-7 minutes
brush filets generously with olive oil on each side. Sprinkle generously with Spike seasoning and ground pepper.
Ideally filets should sit at room temp for about 20 minutes prior to grilling.
Place filets on the hottest part of the grill (typically over the actual flame).
4 minutes per side for medium rare.
5 minutes per side for medium.
While the steaks are cooking, combine arugula, tomatoes, basil and gorgonzola on 2 separate plates. Toss with salt and pepper and Tessemae's dressing.
Take stakes off the grill, cover with foil and let stand for 10 minutes.
Slice thinly and lay over each salad.