Grilled steak and vegetable salad with rosemary red wine dressing

I recently went to a small organic cooking class here and one of the recipes we ate I really enjoyed so I decided to replicate and post here for you all! Here it is.
Steak, veggies & salad

2 Rib eye steak
3 Tbsp Olive oil
4 Tbsp balsamic vinegar
3 sprigs fresh rosemary chopped
1 red bell pepper sliced in strips
1 red onion halved & quartered
2 cups your favorite mushroom halved
salt & pepper to taste
2 cups fresh baby spinach
2 cups fresh romaine chopped

3 tbsp red wine vinegar
1 tbsp coarse ground mustard
1 small shallot minced
1/2 cup EVOO
1 small sprig fresh rosemary chopped
salt & pepper to taste

Turn on grill to high leave on with lid closed for 5 minutes, reduce heat to medium low and clean grill.

In food storage bag combine 2 tbsp olive oil & 2 tbsp vinegar, 1/2 of rosemary, salt and pepper. Set aside to marinate until steak is at room temperature. In large bowl combine all veggies, remaining oil and vinegar, salt and pepper and toss till coated. Place veggies on grill first turning once after 10 minutes. Allow veggies to cook until soft but still with a little bite. Remove and place back in bowl. Cover with foil to keep warm. Place steaks on grill and cook until desired doneness (no I can't tell you how long I cook mine until medium rare and I tell how done it is by poking it with my finger). While steak is on grill combine all ingredients for dressing reserving oil. Whisk together and then whisk in oil quickly to emulsify. Taste for seasoning and adjust accordingly. Remove steak from grill and allow to rest. Place spinach and romaine on plate and top with half of veggies. Slice steak on an angle and place half on salad and veggies. Top with dressing to taste.
**This entire meal can be made in a skillet, frying pan, or grill pan, or even a george forman grill. Really all you need is the ingredients and you can cook it however you choose!

Full picture directions below.

Halve then quarter onion

To cut pepper cut around core leaving seeds, top and bottom in tact.

Cut into strips skin side down

Place in bowl and toss in marinade to coat

Preheat grill

Clean grill

Place veggies on grill

A shallot

Peel shallot

thin slice long way

Then make 3 cuts perpendicular to previous cut

Finely dice and you will be left with pieces all the same size

Line rosemary up on board

And chop

Turn veggies

Stack romaine leaves on top of each other

Slice in thirds length wise

Chop into bite size pieces

Combine with spinach

Place steak on the grill

Create salad dressing


Slice on an angle

Plate and serve

This is the vinegar I use, It is aged 25 years and was pretty pricey for one bottle. I reserve it for romantic dinners like this one.

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