White balsamic vinegar
(or red wine vinegar; Dressing)
1 tbsp
Dijon mustard
(Dressing)
1 dash
Salt and pepper
(freshly ground; Dressing)
Instructions
For the steak: Combine the olive oil, lemon juice, mustard, oregano, basil, garlic, and salt and pepper in a small bowl. In a large bowl, pour the marinade over the beef; marinate for 20 to 30 minutes.
Heat a grill or grill pan over medium-high heat. Grill the steak 8 to 10 minutes on each side or to desired doneness. Let rest for 5 to 10 minutes. Cut into thin slices.
Meanwhile, make the salad and dressing: Place the pine nuts in a small sauté pan and heat to medium-high. Cook, tossing frequently until evenly browned, being careful not to burn.
In a large bowl, combine the lettuce, frisée, tomatoes, red pepper slices, cheese, and toasted pine nuts and toss.
In a small bowl, combine the olive oil, vinegar, mustard, and salt and pepper and whisk well.
Divide the salad among dinner plates, plate the sliced beef on top, and drizzle
