Grilling with Giada! Rib-eye steak, grilled asparagus salad

Spring has finally sprung, so it's time to turn on the grill and enjoy cooking outside. Giada De Laurentiis is here to help fire up the grill with two delicious recipes.

Grilled asparagus and prosciutto salad
Servings:

1-2 servings

Ingredients

    • 2 ounces thinly sliced prosciutto
    • 1 pound asparagus, trimmed
    • 2 teaspoons extra-virgin olive oil, plus 2 tablespoons
    • Kosher salt and black pepper
    • 2 tablespoons fresh lemon juice
    • 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
    • 2 tablespoons pine nuts, toasted

Preparation

Baking Directions:

Tuscan rib-eye steak
Servings:

1-2 servings

Ingredients

  • For the marinade:

    • 1 18-ounce bone-in rib eye steak, about 1 1/2 inches thick
    • 4 sprigs of rosemary
    • 2 garlic cloves, peeled and smashed
    • 4 sprigs of thyme
    • 2 teaspoons extra virgin olive oil
  • For the steak:

    • 1 1/4 teaspoon kosher salt, divided
    • 1/2 teaspoon lemon zest, from 1 lemon
    • 1 teaspoons lemon juice, from half of a lemon
    • 1 tablespoon extra virgin olive oil, divided
    • 1/4 teaspoon thyme leaves, chopped
    • 1/4 teaspoon rosemary leaves, chopped
    • 1/4 freshly ground black pepper plus extra for garnish
    • 1 large egg
    • 6 or 7 baby arugula leaves

Preparation

Baking Directions:

TOP

You're currently viewing the new TODAY.com Feedback