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1
In a large measuring cup, combine the wine, Sherry vinegar, 1 teaspoon of salt and 2 teaspoons of pepper, whisking to dissolve the salt. Whisk in the 1/3 cup of olive oil until emulsified.
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2
Set aside 1/4 cup of this mixture, then pour the remainder over the beef in a glass container or zip-top plastic bag.
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3
Add the chopped garlic and refrigerate, allowing the meat to marinate at least one hour.
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4
Pour the reserved red wine mixture into a large salad bowl.
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5
Boil the potato cubes in salted water until just tender. Drain the potatoes and while they are still warm, add them to the salad bowl and toss with the dressing.
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6
Remove the meat from the marinade and allow it to come to room temperature before searing. Discard the marinade.
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7
Preheat the oven to 350 degrees.
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8
Add a teaspoon of oil to an iron skillet, using a small basting brush to distribute evenly, and heat over medium heat until the oil is almost smoking.
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9
Pat the meat completely dry with paper towels, add to the hot pan and sear until it is well browned on all sides (1-2 minutes per side), then transfer the skillet to the oven.
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10
Allow the meat to cook 6-8 minutes, turning it halfway through, until the internal temperature reaches 130-135 degrees for medium rare.
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11
Remove the beef from the skillet, place on a plate and tent loosely with foil, allowing it to rest for 10 minutes.
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12
Chop the beef into 1/2- to 1-inch chunks and add to the salad bowl.
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13
Add the tomatoes, blue cheese, greens and croutons and toss gently to combine.
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14
Serve in deep bowls, scattering pickled onions over the top and grinding on additional black pepper at the table.
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15
Combine salt, juniper berries and Sherry vinegar in a small bowl, whisking to dissolve the salt.
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16
Add the water and the sliced onions and let sit at room temperature for one hour.
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17
Use right away, or store in their brine in the refrigerator. These stay good for at least a few days, and are great on salads, sandwiches and burgers or as an accompaniment to grilled meats.
