This is a lovely summer dish that fits in well with a goal of eating more vegetables and less meat. Serves 4. The vinaigrette: 1/2 c shelled walnuts 1 peeled clove garlic put thru a press 3 TB red wine or sherry vinegar 3/4 c extra virgin olive oil salt and pepper Toast the walnuts by shaking over medium heat in a small, dry skillet until fragrant. Remove to a cutting board and chop finely - pieces the size of raw rice grains, more or less. Put in a small jar with the remaining ingredients and shake well. The steak: Ribeye or NY strip steak about an inch thick or a little thicker. You want 3-4 oz of meat per person, which means either one large steak or two smaller ones. Rub with black pepper, pat dry, and let come to room temperature. Grill over very hot coals until medium rare. Remove to cutting board and set aside. You will be serving it at room temperature. The salad: 2-3 medium boiling potatoes 1 head romaine lettuce, washed and dried 1 small or 1/2 large fennel bulb 1/4 of a large sweet or red onion About 20 cherry or grape tomatoes Peel the potatoes, cut into bite-sized pieces, and simmer until tender. Drain and while still warm toss with 1/4 c of the vinaigrette. Set aside to cool. Shred the lettuce. Cut the fennel into fine julienne and the onion into thin slices. Halve the tomatoes. Toss these 4 ingredients in a large bowl with vinaigrette to taste (you probably will not use all the dressing). Assembly: You can do this on a single large serving platter or individual plates. Mound the salad and top with the potatoes. Cut the steak into 1/4 inch thick strips and arrange on top. Pass additional dressing for people to add if desired.