Begin to cook with Chef Pellegrini:

Marinade Steak and Vegetables

1. Salt and pepper both sides of steaks and lay in pan. Drip olive oil over the tops of the steaks
2. Sprinkle 3 cloves chopped garlic and chopped sage and thyme over the steaks
3. Drip Balsamic vinegar over steaks
4. Lay whole Portabello Mushrooms in another baking pan
5. Lay cabbage slices in pan with mushrooms
6. Cut Belgian Endive in pan with cabbage.
7. Sprinkle olive oil over the vegetables. Sprinkle with salt
8. Drip olive oil over the top. Marinade 10 minutes

Prepare Pizza Dough:

1. Put pizza on baking sheet, top with olive oil and roll dough slightly in olive oil.
2. Start stretching out pizza, stretching and flattening it in olive oil in the pan until it is about 8-10” in diameter. Let it rest a few minutes while you proceed with the sauce.

Prepare and Cook Pizza:

1. Add chopped fresh basil, oregano and 2 clove chopped garlic to bowl of tomato puree.
2. Pick up pizza dough and continue to stretch it out (see video, holes in pizza are okay)
3. Lay pizza on medium heated part of grill. It will get grill marks, so occasionally move it around, so grill marks are all over. Keep flattening pizza with spatulas. After about 2 minutes, flip pizza.
4. Put tomato puree mixture, then mozzarella cheese on pizza.
5. Shred some fresh basil and put on top of pizza.
6. Sprinkle olive oil. Move pizza to one side of the grill.

Cooking Steaks and Vegetables:

1. While pizza is cooking, put steaks on the hot side of the grill.
2. Put marinated vegetables on the grill near the pizza.
3. When bottom of pizzas is done, remove from grill.
4. Turn steaks and vegetables as they brown.

Prepare Polenta:

1. Cut off ends of polenta wrapping, the remove wrapping, and Slice polenta into ½ in thick slices.
2. Drip oil on pizza cooking pan, and lay polenta pieces on oiled pizza pan.
3. Sprinkle tops with a little salt and olive oil, and put polenta slices on the grill. When vegetables, steaks, and polenta are done to your satisfaction, remove them from the grill.

Prepare Balsamic Vinegar and Roasted Garlic glaze:

1. Put olive oil in pan.
2. Add 3 sliced garlic cloves, herbs, such as Thyme, Sage leaves.
3. Add a little balsamic vinegar, and reduce down.

Prepare Salad:

1. Put Arugula in large salad bowl.
2. Slice grilled vegetables and add to bowl of arugula.
3. Season with salt and pepper, and mix all together.
4. Dress salad with a little roasted garlic glaze.

To serve:

1. Place 3 grilled polenta slices on plate.
2. Place arugula salad with it, placing grilled vegetables on top.
3. Slice the steaks about 1 inch thick, slicing on an angle, and arrange on plate with salad.
4. Sprinkle salt on top
5. Drip roasted garlic glaze over steak