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1
Place the herbs, garlic, and salt on a cutting board and chop them together finely. Transfer the mixture to a bowl. Gradually add the olive oil in a thin stream, whisking to form a well-integrated dressing. Set aside.
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2
In a small bowl, whisk together the crushed garlic, lemon juice, and half the olive oil until emulsified. Rub the meat with this marinade and let it marinate, covered, in the refrigerator, for 2 to 4 hours.
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3
Place the potatoes, skin on, in a pot, cover with lightly salted water, and bring to a boil over high heat. Cook until tender but still firm, then use a slotted spoon to remove them from the water and let cool to room temperature. Peel the potatoes and slice into half-moon shapes about 1/4 inch thick. Set aside.
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4
Warm the rest of the olive oil in a skillet over medium-high heat. Add the tomatoes and basil and saute for 2 to 3 minutes, seasoning with salt and pepper. Remove from the heat and set aside, covered, to keep warm.
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5
Prepare an outdoor grill for cooking.
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6
Pat the meat dry with a paper towel, then grill it to medium-rare. When it has cooled enough to handle it, slice it lengthwise at a 45-degree angle, 1/4 inch thick.
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7
Place the meat slices in a salad bowl and add the potatoes, cucumber, onions, and tomatoes; pour the dressing over the salad, season with salt and pepper, and toss thoroughly. Serve at once, either family style or from individual plates.
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8
VINO
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9
A full-bodied reserve Chianti from Tuscany is a fine match for both the grilled steak and the salad vegetables.
