The dish was inspired by a restaurant favorite where the steak is placed atop whole baby gem lettuce heads and piled high with avocados and heirloom tomatoes. Make smashed potatoes to serve on the side or come to room temperature and add them to the salad as well.

The instructions are basically the same for marinating and grilling steak or mushroom caps here.

It is a classic, simple salad, so be sure to use the best greens, tomatoes and avocados you can. If you don’t like blue cheese, totally skip it or use a goats cheese or sheep’s milk feta.