Bistecca Insalata

Yields 2 servings

2-4 oz portions                      Skirt Steak

4 tbsp                                     Basil Pesto

2 oz                                         Gorgonzola (crumbled)

6 oz                                         Baby Arugula

1 tbsp                                     Extra Virgin Olive Oil

½  tbsp                                   Aged balsamic Vinegar

1 lb                                          Russet Potatoes

3 tbsp                                     Sweet butter

¼ cup                                     Warm milk

Steam potatoes until done. Using a food mill rice the potatoes. Add butter and milk. Season with salt and pepper. Combine all thoroughly but don’t over mix. Set aside. Grill steak to desired temp. Allow to rest.  Spread pesto on the bottom of a plate.  Toss arugula with evoo, balsamic vinegar, salt and pepper. Place one scoop of potatoes on each plate. Slice steak into bit size pieces and place on top potoates with pesto. Then top with arugula. Garnish with gorgonzola. Enjoy.