3 lb ribeye
Salt and pepper to taste
3 peaches
Extra-virgin olive oil for cooking
1/2 lb potatoes
1/2 lb tomatoes
1/2 cup water
1T sugar
1 bunch arugula

Season ribeye with salt and pepper. Place on the grill and cook to medium rare. Toss the peaches with some extra virgin olive oil, salt and pepper and mark on the grill.

Simmer sweet potatoes until tender. Strain water and puree with a stick blender. Add salt and pepper to taste. Brunoise tomatoes and a few slices of peach. Place in a sauté pan with about water, sugar and a pinch of salt. Let it cook down for about 10 minutes.

When ready to plate, get a sauté pan hot, add some oil and toss the arugula in the pan to wilt…about 30 seconds.

Spread the potato puree across the plate. Place the arugula and peaches on top of the puree. Then fan out the beef (sliced after it’s rested), and finally, spoon on the marmalade on top.