This week, I have some recipes which feature lots of fresh items that I picked up from my farmers markets—and include a new tangy bottled sauce as well as an imported garlic oil. So I got two steak dishes from two different cuts—each cooked similarly on the stovetop—but each with a few specialized touches.

The first recipe utilizes GUY FIERI Pacific Rim sauce and the second utilizes Mantova GRAND'AROMA garlic-infused extra virgin olive oil. Guy's sauce (now in several different flavors) is available in most stores but if you want to try this special olive oil, come see me. Both of these products are amazing and both helped create two greatly succulent and satisfying meals...

"G-F-T-Bones"
Step one is to marinate a few t-bone steaks with the GUY FIERI sauce in a Zip-lock bag overnight. The next day, we'll start this meal with our veggies first...

In a small roasting pan, place in chopped onions, baby carrots, chopped celery, garlic cloves, pepperoncinis and sun-dried tomatoes. Season with salt, pepper, oregano and toss in a few bay leaves. Add two tablespoons of tomato paste, one tablespoon of worcestershire sauce, one tablespoon of balsamic vinegar, a drizzling of olive oil, and a splash of red wine. Cover with foil and place in the oven at 300 degrees for about two hours. Here's a tip: You can do this in a toaster oven if you don't want to heat up the house with the regular oven!

Right before you are going to take out the vegetables, get a cast iron skillet very hot on the stove (no oil needed). Cook the steaks to your liking. Now even though this is a thick cut, the marinating process will keep them tender, but you still don't want to overcook them. Pink in the middle is perfect. I'd even recommend just doing a quick sear so the inside stays on the redder side...keep in mind, the internal temperature will still rise after you remove them from the heat and the red will turn to pink once they are taken off the flame. Just be sure to let them rest a minute before slicing!

Arrange your dish with the steaks and the roasted vegetables under and all around the beef and dig in!

"Grand Garlic Strip Steaks"

Drizzle GRAND AROMA oil into a pan and let it get real hot. Toss in some chopped broccoli rabe (which has been previously blanched in a pot of chicken stock. You don't have to do this step but I don't like my broccoli rabe super hard and this will soften it and also remove some bitterness.) Saute it in the garlic oil and also for good measure, toss in some garlic cloves!

After a few minutes, add in a jar of roasted peppers and stir everything together and then remove the broccoli rabe and transfer to a platter.

Next, get some strip steaks (strip loin / New York strip), a real tender cut and pan sear them on each side. Place a slice of cheese on each piece of meat (muenster, mozzarella, Jarslberg, even gorgonzola all work great here) and allow it to melt well. Remove the steaks and place on top of the broccoli rabe and serve!