Mixed Tapas Platter with Beef

Extremely healthy and satisfying! Serves 5 easily.

1 large ¾ - 1 in. thick sirloin steak, allowed to sit at room temperature 30 minutes

1 T red wine vinegar

5 T olive oil, divided 3/2

Salt, ground pepper

4-5 oz. Chèvre (goat cheese)

1 poblano pepper, seeded and halved

1 red pepper, seeded and halved

1 ear corn, shucked, on the cob

1 ½ lbs. very small yellow Dutch potatoes (cut largest ones in half)

5 large cloves garlic, sliced thinly

1 avocado, chopped

½ bag spring mix lettuce, torn

Mix together and shake the red wine vinegar and 3 T olive oil with 1 t salt. Place the sirloin on a baking sheet and coat it with the dressing on both sides. Pepper well. Set aside another 30 minutes.

Boil the potatoes 15 minutes and drain. While cooking, prepare the peppers and corn for the grill. Slice the garlic and set aside with the potatoes.

Heat the grill to medium-high. Grill the peppers, sirloin and corn. The corn kernels and peppers should blacken slightly and rotated often. Cook meat to desired doneness. Remove all to cool. Once cool enough to handle, chop the peppers and cut the corn off the cob and set aside in a small bowl. Slice the meat at an angle into wide slices and arrange on a platter at the edges. Retain all juices from the meat and put with the peppers and corn. Top the meat on the platter with the goat cheese.

While slicing the meat, saute the potatoes and garlic in 2 T olive oil in a large skillet for about 10 minutes, stirring often. Salt and pepper well. Arrange the potatoes on the inner edge of the meat and slightly on top of it. The heat from the potatoes will soften the cheese slightly.

Fill the center of the platter with the spring mix. Top the entire dish with the chopped peppers, corn, and avocado and drizzle a little olive oil on top. Serve while warm.