Salad:

Ingredients:

•  2 lbs New York steak
• 1 lb red potatoes
• 1 medium yellow or white onion, sliced
• 2 tomatoes, 1 yellow and 1 red, cut into wedges
• 2 small apples, 1 red and 1 green, sliced
• 6 oz asparagus
• 1 head red wilted lettuce
• 3/4 tsp ground Chipotle’ pepper
• 1-1/2 tsp sea salt
• 1/2 tsp sugar
• 1/2 tsp black pepper
• 3/4 tsp thyme

Instructions:

1. In a small bowl mix the spices together and coat the steak. Refrigerate for at least one hour.
2. Boil the red potatoes in salt water until done.
3. Grill the steaks on medium high heat approximately 6 minutes a side for medium rare. Let the steak stand after grilling for 2-5 minutes, then cut across the grain into slices 1/4 inch thick.
4. Make a bed of wilted lettuce. Trim the asparagus to 5-6 inches in length. Half or quarter the red potatoes and arrange on the plate. Add tomatoes, apples and onion to the plate; arrange steak slices on top.

Dressing:  You can use any dressing, but this is a favorite

Ingredients:

• 1/2 cup red wine
• 3 cloves garlic, minced
• 1/3 cup balsamic vinegar
• 2 tbsp olive oil
• 1/2 tsp cornstarch
• 1 tsp dried mustard
•  1-1/2 tsp cold water

Instructions:

1. In a sauce pan boil the wine and garlic for 3 minutes. Then whisk in 1/4 cup of the vinegar, olive oil and mustard and return to a boil.
2. Separately mix the water and corn starch, then add to the boiling mixture and continue for another 2 minutes.
3. Whisk in the remaining vinegar and drizzle of the salad.