Grilled Steak Salad with Pickle Pepper Vinaigrette
(Exclusively from Epicurious.com)
Pairs Deliciously Well with Turning Leaf® Cabernet Sauvignon

Ingredients
For pickle pepper vinaigrette
3 tablespoons white-wine vinegar
2 tablespoons Dijon mustard
3 tablespoons olive oil
1 teaspoon sugar
1/4 cup finely diced red bell pepper
1/4 cup finely diced peeled and seeded cucumber
2 tablespoons finely diced dill pickle
2 tablespoons chopped shallot
2 tablespoon drained capers
1 bunch watercress
1 1/4 inch thick boneless beef top loin strip steak (about 1 pound)

Grilled Steak Salad with
Pickle Pepper Vinaigrette

1. Prepare grill.
2. Make vinaigrette. In a bowl whisk together, mustard, oil, sugar and salt to taste. Stir in remaining vinaigrette ingredients with season with pepper.
3. Discard stems from watercress. Season steak with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium rare. Transfer steak to cutting board and let stand 5 minutes. Holding sharp knife at a 45º angle, cut steak into about 12 thin slices.
4. Spoon vinaigrette generously onto 2 large plates and mound watercress in center. Arrange steak slices on watercress.

Serves 2 generously.