Grilled Rib Eye Loin with summer squash

Grilled Beef Calotte, Toy Box Summer Squashes, Purple Cherokee Tomato Salsa
Serves 4

For the Salsa:

• 2 large Purple Cherokee heirloom tomatoes, washed, cored, small diced
• 2 garlic cloves, peeled, grated with microplane grater
• 1 teaspoon chopped anchovies
• 1 teaspoon chopped capers
• 4 large leaves basil, thinly julienned
• 1 jalapeno, peeled and minced (mince the peels)
• 3 Tbsp extra virgin olive oil (California Olive Ranch, possibly)
• 1 Tbsp aged balsamic vinegar
• 1 lemon, juice only

1. Mix all ingredients together 30 minutes before grilling. Leave at room temperature.

• 6 summer squashes, 2 per each variety, washed, cleaned, cut into 1/3 inch thick
• 1 lemon, zest only
• 3 Tbsp extra virgin olive oil
• 1 red onion (possibly torpedo onion) peeled, halved, thinly julienned
• 8 mint leaves, roughly chopped
• salt and pepper to taste

1. Season squashes slices with extra virgin olive oil, salt, pepper and lemon zest.
2. Grill over medium high heat about 2 minutes on each side.
3. Remove from grill and toss with raw red onion and mint leaves. Reserve.

• 32 oz beef calotte (the top of the rib eye loin) or 40 oz rib eye steak
• 2 sprigs rosemary
• 2 sprigs thyme
• 4 garlic cloves, smashed
• 2 Tbsp extra virgin olive oil
• cracked black pepper and salt to taste
• 1 handful watercress

1. Cut beef into 4 equal steaks and season with oil, salt and pepper, rosemary, thyme, garlic.
2. Grill to desired temperature, for medium rare cook about 4-5 minutes on each side.
3. Remove from the grill and let rest for 2 minutes.
4. Slice diagonally and serve with the zucchini.
5. Top one side with the salsa and garnish with watercress leaves.