FROM THE VAULT

Unlocking treasured recipes from the Taste archives

Tuscan-style Beef Steak Salad

Makes 4 servings

4-6 medium potatoes 4 tablespoons extra virgin olive oil, divided use

Salt, to taste Pepper, to taste

5 sprigs parsley, minced 4 (1-inch) twigs fresh rosemary, leaves stripped off, stems discarded, and leaves minced 4 (1-inch) twigs fresh thyme, leaves stripped, minced

4 sage leaves, minced 2 (about 8-ounce) beef fillets or sirloin steaks

1 ½ cups Chianti or other dry red wine 6 packed cups field greens with radicchio

Directions: Heat oven to 375 degrees. Peel potatoes and cut into 1-inch dices or wedges. Toss in bowl with 1 tablespoon olive oil, and salt and pepper to taste. Put potatoes on baking sheet and roast in oven about 30 minutes, or until brown and crisp. A few minutes before they are ready to take out of the oven, sprinkle them with parsley, rosemary, thyme and sage.

Salt and pepper steaks on one side.

Heat 2 tablespoons olive oil in large frying pan until light haze forms. Place steaks in pan (not touching) to brown about 5 minutes. Turn meat and cook another minute.

Remove meat from pan to a plate, cut in half and keep warm. Drain oil from pan. Pour in wine and swirl pan, picking up any meat bits. Also, pour any of the collected juices from the plate back into the pan with wine. When wine has simmered a minute or so, set pan off heat. Add salt and pepper, to taste.

Wash and drain lettuces. Lightly salt and pepper them and toss with 1 tablespoon olive oil. Arrange lettuce on a serving plate. Put roasted potatoes in center of salad and steaks halves on the top. Pour sauce over steaks and serve. Per serving: 540 calories, 27 g protein, 31 g carbohydrates, 4 g dietary fiber, 29 g fat, 75 mg cholesterol, 60 mg sodium.

Courtesy Da Vinci Chianti