- 1/4 cup red wine
- 3/4 teaspoon fresh thyme
- 2 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 3/4 cup olive oil
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 pound beef steak
- 8 small red potatoes, cooked until tender and cut in quarters
- 8 cups baby spinach or Swiss chard
- 1/2 pound green beans, trimmed and blanched for 2 minutes
- 1 cup cherry tomatoes
- 8 ounces blue cheese, crumbled
In a small bowl combine the wine, thyme, garlic and mustard. While whisking, slowly drizzle in the olive oil. Season with salt and pepper. Measure out 1/2 cup and pour into a Ziploc bag.
Place the beef in the bag that contains the marinade. Let sit at room temperature for 30 minutes, or refrigerate for several hours, or overnight. Bring to room temperature before grilling, about 30 minutes.
Mix the potatoes with a small amount of dressing and, using large platter, arrange greens and vegetables to serve family style. Drizzle with dressing. Remove the meat from the marinade. Season with salt and pepper. Preheat a grill to medium high. Grill the meat to desired doneness. Remove from the heat and allow to rest for 10–15 minutes. Slice very thinly and lay on top of the salad. Sprinkle with blue cheese and serve.
Wine pairing: Cabernet Franc Rosé