Warm slices of garlicky, charred, juicy steak sitting on top of cold crisp greens, herbs and ripe tomatoes all dressed with a spicy red wine and Dijon vinaigrette could be Summer’s best salad

(4) 6-8 oz individual filet or ny strip steaks

For marinade

• 2 tbs dijon mustard
• ¼ cup dry red wine
• 1 garlic clove smashed or pressed
• 2 tbs chopped italian parsley
• Pinch kosher salt
• Fresh ground black pepper to taste
• 4 cups mixed greens for salad
• 2 red ripe tomatoes, chopped
• 2 scallions, chopped finely

For vinaigrette

• 2 tsp dijon mustard
• 2 tsp red wine vinegar
• Pinch kosher salt
• Freshly ground black pepper to taste
• ½ cup extra virgin olive oil
• ¼ cup chopped fresh herbs (parsley, chives, mint

1. For the marinade, mix dijon mustard, red wine, garlic, parsley, salt & pepper until combined.
2. Place steak and marinade in a zip lock baggie, squeeze out excess air, and seal bag well.  Move steaks around in bag to distribute marinade evenly around meat.  Marinate for several hours, removing meat from the refrigerator 1 hour before grilling.
3. Make the vinaigrette.  Mix dijon, red wine vinegar, salt & pepper together well, and then add olive oil slowly in a stream, mixing well until emulsified. Stir in fresh herbs (reserving a small amount for garnish), tomatoes and scallions and set aside until ready to compose dishes.
4. Pre-heat grill to medium high heat.  Remove meat from marinade and pat dry.  Grill for approximately 5 minutes per side for medium rare.
5. Remove meat from grill and let stand for 5-10 minutes to rest.  Alternately, steaks may be pan sauteed or broiled.
6. Toss salad greens with reserved vinaigrette, tomatoes and scallions.  Place a serving of salad on the center of each plate.  Slice steaks thinly across the grain and lay slices decoratively over salads and serve.

Serves 4 – 6