How to make it

  • In a small bowl, whisk together the olive oil, vinegar, thyme, marjoram, mustard, garlic, salt and pepper.
  • Place the meat in a shallow nonreactive dish just large enough to hold it flat.
  • Pour half of the vinaigrette over the meat and turn to coat both sides.
  • Cover and refrigerate for at least 4 hours or up to 24 hours turning occasionally.
  • Cover and refrigerate the remaining vinaigrette.
  • Remove the meat from the refrigerator 30 minutes before grilling.
  • Prepare a charcoal or gas grill for direct grilling over high heat.
  • Remove the meat from the marinade reserving the marinade.
  • Grill the meat over the hottest part of a charcoal fire or directly over the heat elements of a gas grill turning once or twice and brushing with the reserved marinade for up to 5 minutes before the meat is done approximately 15 minutes.
  • Transfer the meat to a carving board and let rest for 5 minutes.
  • Thinly slice across the grain reserving any meat juices that accumulate.
  • In a large bowl toss the lettuce with the reserved vinaigrette then divide the lettuce evenly among individual plates.
  • Arrange the meat over the lettuce then arrange the tomato wedges around the meat dividing evenly.
  • Drizzle the steak with any accumulated meat juices.
  • Using a vegetable peeler or paring knife shave the cheese and sprinkle the shavings over the salad and serve immediately.

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