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Preparation (preferably
start the night before):
Combine mustard seeds, minced
garlic, thyme, and ¼ cup olive oil in a medium bowl.
Add steak tips, toss and marinate covered in the refrigerator
overnight.
Vinaigrette:
Preheat oven to 300 degrees. Put
tomatoes, garlic and olive oil into a small roasting pan, toss and roast
for 1 hour. Pour contents of
roasting pan into a blender, add 5 basil leaves and similar amount of
parsley. Blend until creamy. Add balsamic vinegar and a grind of fresh
black pepper. Set aside.
Heat grill to medium-high. Grill
sirloin tips 2 minutes per side, or 1-2 minutes more if slices are
thick. Remove from heat, and
let rest 5 minutes. Slice on
the bias, against the grain. Grill
bread slices for 1-2 minutes per side; remove from heat, and while warm,
spread herbed goat cheese on top.
Toss greens, tarragon,
remaining basil and parsley, and olives together, drizzle generously
with olive oil and lightly with red wine vinegar.
Season to taste with kosher salt and black pepper.
To assemble: mound salad at
top half of plate, pour a pool of tomato viniagrette at bottom of plate.
Rest bruschetta on one side of greens. Arrange sliced sirloin
tips on other side of greens, cascading into sauce. |
