Here is the recipe! Ingredients 4 small- medium sized tomatoes, chopped 1/2 medium red onion, chopped 1/2 red bell pepper, chopped a handful of parsley, chopped 2 cloves of garlic, minced 1 tsp oregano 1 tsp sugar filet sirloin (about 1 lb total for two) olive oil balsamic vinegar salt & pepper 1/2 medium sized fennel shaved parmasean arugula Prep (both): Chop/ dice tomatoes, red onion, bell pepper, garlic and parsley. (A) Season two cuts of filet sirloin (or your favorite steak) with salt and pepper. Heat a cast iron skillet, and coat with olive oil before adding meat. Cook first side 3 - 5 minutes. Flip and cook another 3 - 5, mindful that both cuts might have unequal cook times depending on thickness. (Suggested times are for med- medium rare). Set aside and toss about a 1/8 cup pine nuts into a small skillet. Cook until golden brown. Pass off to your cooking partner for the salad. (B) In a medium sauce pan, add a few tablespoons of olive oil, and your prepped vegetables. 4 small/med tomatoes, 1/2 red onion, 1/2 red bell pepper, 2 cloves of garlic, and a tablespoon of parsley. Add 1 tsp of oregano, and 1 tsp of sugar. Stir and simmer for 15 minutes, add salt and pepper to taste. In a small bowl, mix 1/2 cup olive oil, and several splashes of balsamic vinegar, salt and pepper. Slice up half a fennel. On a large plate, place arugula and top with sliced fennel. Coat with dressing, and top with shaved parmesan and toasted pine nuts. Both: Plate your steak and top with tomato sauce. Serve with salad and your favorite wine. Enjoy! Recipe inspired by Frame By Frame Italian http://amzn.to/1JGaIWc All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission