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Ingredients

• Eight 1/2-inch-thick shell or sirloin steaks (about 31/2 pounds total)
• 5 to 6 tablespoons finely chopped rosemary (about 8 sprigs)
• Coarse salt and freshly ground pepper
• 1/3 cup extra-virgin olive oil (EVOO), plus more for liberal drizzling
• 2 large beets, peeled and sliced 1/2 inch thick
• 1 large fennel bulb, trimmed and sliced 1/2 inch thick
• 1 bunch scallions, trimmed
• 1 pound asparagus (not pencil thin), trimmed of tough ends
• 4 medium portobello mushroom caps
• 3 tablespoons orange or apricot preserves
• 2 tablespoons balsamic vinegar (eyeball it)
• 1 tablespoon fresh lemon juice (eyeball it)
• One 5-ounce bag (about 4 cups) prewashed arugula, chopped
• 2 hearts of romaine, chopped
• 8 ounces ricotta salata cheese, crumbled

Description

Rachael Ray Magazine