Florentine-style Steak and Salad
Steak with mozzarella and tomatoes.
beef tenderloin steaks (filet mignon)
extra virgin olive oil
grape tomatoes (halved)
mozzarella balls ((cherry size))
cracked black pepper
Regina® Red Wine Vinegar
Polaner® Chopped Garlic
In small bowl, whisk vinegar, oil, garlic and salt. Place steaks in baking dish; drizzle 2 Tbsp. 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.