Grilled Steak Salad with Sherry-Tomato Vinaigrette

Steak Preparation

To prepare the steak, heat your grill to medium-high heat (around 375°F to 425°F). Meanwhile, rub two 8- to 10-ounce top sirloin steaks with olive oil, salt, and freshly ground black pepper. Let the steaks come to room temperature while the grill heats up. Once hot, grill the steaks uncovered for 5 minutes per side for medium. Remove from the grill and let rest for 10 minutes before cutting into large dice and setting aside.

Roasted Potatoes

While the steak is grilling, heat your oven to 350°F. In a medium mixing bowl, toss 1 pound of tiny red new potatoes with olive oil, salt, and pepper. Spread the potatoes out on a baking sheet and roast for 18 to 20 minutes, or until knife-tender. Remove from the oven and let cool to room temperature.

Assembling the Salad

In a large, nonreactive mixing bowl, combine the reserved steak, 1 medium diced bell pepper, 1 tablespoon of chopped fresh Italian parsley, 1/2 cup of celery leaves, and 1/4 cup of thinly sliced scallions. Halve the roasted potatoes and add them to the bowl. Toss everything together with 1/3 cup of Sherry-Tomato Vinaigrette dressing and season with salt and pepper as needed.

Beverage Pairing

A traditionally made Sangiovese pairs well with this dish, as its bright herbal and tart cherry flavors complement the acidity of the tomatoes and vinegar perfectly. This makes for a refreshing match for the grilled steak salad.

Salad Composition

This salad boasts a delicious combination of:

• Tender grilled steak
• Crispy roasted potatoes
• Tangy Sherry-Tomato Vinaigrette

With these flavors and textures, this salad is sure to become a new favorite. So go ahead, fire up the grill, and get ready to indulge!