1 cup olive oil
Combine first five ingredients; reserve 1/3 cup of vinaigrette and pour remainder over steaks. Cover and refrigerate 2 to 6 hours. Melt butter in skillet. Saute potatoes along with onions until potatoes are browned and cooked through; keep warm. Grill or broil steak to desired doneness; slice thinly across the grain.
To serve, divide greens on individual serving plates. Top with potato mixture, then steak. Drizzle dressing evenly over all. Garnish as desired.
Makes 4 servings
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