Florentine - style Steak and Salad

Ingredients

• 4 beef tenderloin steaks (filet mignon)
• 2 tbls. extra virgin olive oil
• 5 ozs. salad greens
• 1 cup grape tomatoes, halved
• 1/2 teaspoon salt
• 12 mozzarella balls (cherry size)
• 1 teaspoon cracked black pepper
• 1/4 cup Parmesan cheese
• 1/2 cup REGINA Red Wine Vinegar
• 2 tbls. POLANER Chopped Garlic

Directions

In small bowl, whisk vinegar, oil, garlic and salt. Place steaks in
baking dish; drizzle 2 tablespoons dressing over them and
sprinkle with pepper. Cover; refrigerate 1/2 hour, then grill over
high heat to desired doneness. Cut into 1/4-inch thick slices; fan
out on serving plates. Toss salad greens with tomatoes and
mozzarella balls. Mound salad on plates. Drizzle salad with
remaining dressing; sprinkle with Parmesan cheese. Drizzle steak
with additional vinegar to taste. Serve immediately.

Makes 4 servings.