I have always been and continue to be inspired by Italy and Italian cooking, and their wine. I had also just watched all four ep of Bobby and Giada in Italy, so that helped me some with this dinner.
I tried to keep this simple, pure ingredients as much as possible.
I heavily salt and peppered the steak, then into a bag with the lemon juice and zest, tarragon, fennel seed, oregano, garlic and olive oil. Marinated it for about five hours.
The chimichurri was italian parsley, lemon juice and zest, a shallot, tarragon, olive oil and some salt and pepper.
Butter, pepper, parmesan cheese and the pasta for the Cacio e Pepe.
I started with the artichokes and melon and prosciutto.
Cutting the artichoke in half, I seasoned with olive oil, salt/pepper/garlic powder mix, and dropped a couple cloves of fresh garlic in the middle, wrapped in foil and onto the grill for about 45 minutes.
I cut up a Lemon Drop Melon, sort of a mix of a honeydew melon with a touch of lemon, Prosciutto wrapped the pieces and put on a bed of arugula.
While the steak was resting after the grill, the pasta was cooked until just tender. Melting the butter, adding a lot of pepper (and I mean a lot), I allowed those to combine, then added about a 1/2C of pasta water and the cheese, blended them and added the pasta, and simmered for about five minutes, stirring constantly.
Taking the pasta I nested them, and garnished with some italian parsley.
Cut and topped the steak with the italian parsley chimichurri.
Dinner was fantastic.