Grilled Steak With Fried Egg, Ricotta & Arugula

4 rib-eye steaks (approximately 8 oz. each)
3 tablespoons extra-virgin olive oil
4 large organic brown eggs (cage free preferred)
4 tablespoons “chopped” baby arugula leaves
2 tablespoons herbs de Provence
¼ cup ricotta cheese
Fresh ground pepper and salt to taste

This dish may be grilled or cooked on a charcoal or gas grill. This recipe will assume grill cooking.

Get a medium skillet ready to fry the eggs.

Prepare the steaks by simply sprinkling the herbs and salt/pepper on each side. Then, lightly coat each side of the beef with olive oil. In a grilling pan, over medium-high heat, the steaks should cook for 5 to 8 minutes on each side. Once cooked, the steaks should be removed from the pan and allowed to rest (please note they will continue to cook while resting).

As the steaks rest, heat the skillet over medium-high heat with a little olive oil. Now, crack the eggs into the skillet and sprinkle them lightly with some salt and pepper. The goal here is to cook the eggs until the whites set (usually 2 to 3 minutes). While cooking, place the steaks on serving plates.

To serve, top each steak with an egg and then add some ricotta cheese to each egg. Finally, garnish each plate with the arugula. Serve immediately.

• This dish is complimented best with a red wine of your choice and a sourdough baguette.
• If preferred, a light ricotta cheese may be substituted or even goat cheese.
• Another great way to serve this dish is to place the steaks on top of a simple salad of your choice.