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1
FIRST, MAKE MUSTARD VINAIGRETTE:
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Combine first 3 ingredients in a small bowl.
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Slowly whisk in olive oil until well blended, and add sea salt and pepper.
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4
Store in an airtight container.
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5
MAKE STEAK & POTATOES:
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Preheat oven to 400u00b0F.
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Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar.
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Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
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Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper.
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Spread in a single layer on a rimmed baking sheet.
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Bake for 20 to 25 minutes or until golden brown, stirring occasionally.
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12
Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side.
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13
Season steak on both sides with sea salt.
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14
Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side.
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15
Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130u00b0F for medium rare.
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16
Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.).
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Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette.
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Divide evenly onto plates.
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Serve warm.
