Mixed Greens with Grilled Steak & Walnut Romesco

Walnut Romesco

• 1 1/2 cups California walnuts, toasted
• 12 sundried tomato halves (not in oil)
• 3 garlic cloves
• 1/4 cup extra virgin olive oil
• salt and pepper

Salad Dressing

• 3 garlic cloves
• 6 tbsp fresh lemon juice
• 3 tbsp balsamic or red wine vinegar
• 1 Tbsp Dijon mustard
• 1 cup extra virgin olive oil
• 1/2 cup Italian parsley or chervil, minced
• 1- inch thick 3 lb steaks
• 36 cups mixed greens

Salad Dressing: Mix garlic with salt; add lemon juice, vinegar and mustard. Whisk in oil, add parsley. Grill steaks to medium doneness. Let rest 15 minutes before sliced across the grain into thin diagonally sliced strips. For each serving, plate 3 cups mixed greens; top with approximately 100 g of steak. Drizzle with 2 tbsp dressing. Garnish with 2 tbsp Walnut Romesco.