My choice to serve as an appetizer with the grilled steak is this very fresh tasting summer salad of tomato and mozzarella. I would pair it with a Pinot Grigio from Clos Du Bois.
Roasted red peppers
Extra-virgin olive oil
Slice the tomatoes ¼ inch thick. Slice the fresh mozzarella to match the tomatoes. Cut roasted red peppers in one inch strips. Chiffonade* fresh basil leaves. Layer tomato, then cheese, then pepper all around a large plate. Sprinkle top with Basil. Drizzle on olive oil and balsamic glaze. Season with Italian seasoning to taste.
Chiffonade – To finely cut those strips of basil you see on top of the salad. It sounds frenchy…