If you haven't already noticed, the staff at Chopontheblock.com is crazy for grilled summer fare. This hearty and satisfying recipe for Steak Salad with Vinaigrette and Feta Cheese will keep you out of the hot kitchen so you can spend more time with your guests.

Ingredients

3 pounds sirloin, strip or rib-eye steak
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, chopped
2 tablespoons finely chopped scallions
1/2 cup olive oil plus 2-3 tablespoons
1/4 cup balsamic vinegar
1/2 tablespoon dijon mustard
1 head Boston, romaine or red leaf lettuce
2 vine-ripe tomatoes, sliced
1/2 cup crumbled feta cheese (skip the low-fat variety for better flavor)
1 1/2 cups garlic croutons
Salt and freshly ground black pepper to taste
Vegetable oil cooking spray

Directions

Place steak in a glass or ceramic dish and add first four ingredients and 2-3 tablespoons of olive oil, turning the steak several times to coat. Cover and refrigerate for 2 to 4 hours.

Prepare a charcoal or gas grill and bring to medium-high heat. Lightly spray the grill rack with vegetable oil cooking spray.

Lift the steak from the marinade, letting most of the marinade drip back into the dish. Grill the meat for 8 to 10 minutes, brushing several times with the marinade during the first 5 minutes of grilling. Turn and grill for 8 to 10 minutes longer until medium-rare, or until it reaches the desired degree of doneness. Set aside to rest.

To make the vinaigrette, whisk together the balsamic vinegar and dijon mustard. Still stirring, add the 1/2 cup of olive oil in a slow, steady stream until emulsified. Season with salt and pepper.

Slice steak against the grain into thin but generous strips. Our Shun Knives Classic 2-Piece Carving Set does the job in a snap. Pour half the vinaigrette over the warm steak. Allow to cool to room temperature. If setting aside for any longer than 30 minutes, cover and refrigerate then bring to room temperature before serving.

Arrange the lettuce on a platter or individual dinner plates. Place the grilled steak over the lettuce and toss gently to coat leaves. Garnish with sliced tomatoes and sprinkle with feta cheese and croutons. Pass the remaining vinaigrette on the side, whisking well before serving.

Lovely with some sliced ciabatta bread slathered in butter.

Serves six.