New York Strip Steak Salad

16 oz. New York Strip Steak (thicker is better)
4 Cups Mixed baby greens (mesclun) - washed well

Vinaigrette
2 Tbls. Ground Cumin
1 Tbl. Water
1.25 Cup Olive Oil, virgin but not too strong
0.5 Cup Champagne Vinegar
to taste Salt and pepper

- for the fried green tomatoes 2 Each Medium sized green tomatoes
(tomatillos may be substituted)
1/2 Cup Buttermilk
1/2 Cup Corn meal
1/2 Cup Flour
2 Tbls. Olive Oil, virgin
2 Tbls. Butter, unsalted

Prepare the vinaigrette: In a blender canister, combine the cumin and
water. Pulse several times to get the cumin wet. Add a small amount of
additional water if needed. Next, add the olive oil and allow the
blender to run at top speed for about five minutes. If time permits,
allow this mixture to stand at room temperature overnight. If not,
allow to stand for 30 minutes then strain through a very fine strainer
or cheesecloth. This is now cumin oil. Whisk the oil into the
champagne vinegar and season to taste with salt and pepper. Reserve
until ready to assemble salad.

Prepare the fried green tomatoes: Slice the tomatoes into 1/4 inch
slices and season lightly with salt and pepper. Pour the buttermilk
into a shallow container and put the sliced tomatoes into it. Pour the
cornmeal into another shallow container and transfer the sliced
tomatoes into it. Turn over back and forth to evenly coat the tomatoes
with cornmeal. Heat a suitable saute pan over medium heat and add the
olive oil and butter. Fry the tomatoes until they begin to soften then
remove them to an absorbent cloth to drain. Keep in a warm place.

To assemble the salad: Season the steak well with salt and pepper and
grill or roast it to desired doneness. Allow it to rest for five or
ten minutes depending on thickness (thicker meat takes longer to rest)
then slice it across the grain into 1/4 to 1/8 inch slices. Toss the
mixed greens lightly in the cumin vinaigrette and arrange a quarter of
the amount on each plate. Arrange the sliced steak over the greens and
place the fried tomatoes over the top.

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