Grilled Steak Salad with Feta and Mustard Vinaigrette

What is a cow's favorite moosical note?
Beef-flat.

Summer, oh how I adore thee....just man....it's HOT.  When it gets like this we turn to lots of salads for dinner, topped with grilled veggies, meat, or poultry.  This Grilled Steak Salad with Feta and Mustard Vinaigrette was the perfect meal last night.

Last week, we hit up a great local restaurant called Muss and Turners (white cheddar poblano pimento cheese to die for!) and they had the most wonderful brand of mustard (we tend to fall in love with condiments quite easily) called Maille 1747 Fine de Dijion (very French, no?).  The husband's parents were nice enough to track some down for us, and I thought it would make into a great vinaigrette to pair with this hearty salad.

Here's what you need:
1 steak, per two people
olive oil
salt and pepper to taste
spinach
chopped red and green cabbage
1 vine tomato
2-4 tablespoons of crumbled feta cheese, we used tomato and basil flavored feta
2 teaspoons of Maille 1747 Fine de Dijion mustard, or another Dijion of your choosing
5 teaspoons of Balsamic vinegar
1 teaspoon of extra virgin olive oil



Get out your beautiful steak.

Add olive oil, and rub into both sides.

Add salt and pepper to both sides.

Hot grill.

Meat on. Bam.  Mmmmm.....

Grill marks; beautimous.

One handful of spinach on each plate.

Add cut green and red cabbage for some crunch.

Take out a tomato and slice it up.

Half the tomato onto each plate.

Add feta cheese crumbles.

Take steak off the grill and let rest.

Make dressing.  Add 2 teaspoons of Dijion mustard.

Here's a close up of the label, if you want to go get you some.

Add 1 teaspoon of extra virgin olive oil and 5 teaspoons of balsamic vinegar.

Whisk together, taste, add salt and pepper (and more of anything you need to taste).

Slice steak and add half to each plate.

Drizzle vinaigrette over each salad.