Chilean Steak Salad with Sherry Vinaigrette
Trey Foshee adapted this main-course salad from a dish called salpiçon that his wife ate growing up in Chile. Traditionally, salpiçon are made from leftover steak that is chopped and served cold. Grilled chicken, fish, and vegetables are great substitutes. Affordable Meat Recipes
The prepared potatoes, beans, steak and vinaigrette can be refrigerated separately for up to 1 day. Serve the steak cold over the salad.
A medium-bodied, peppery Syrah or red Rhône blend with some bite will accent the smokiness in the grilled beef. Look for the a Shiraz from Australia or try a French Côtes-du-Rhône.