Had a single NY strip steak -- grass-fed, from Ron Gargasz farm, via McGinnis Sisters -- and some Point Reyes bleu cheese. So chose to make a steak salad.
It was, I can say with confidence, a good decision -- even if the picture from my Droid doesn't quite live up to that description.
Standard balsamic vinaigrette, but used an aged balsamic, which I think you need to hold up to grass-fed meat.
Coated the steak in a rub of fresh oregano, thyme, sage, salt, pepper, olive oil. Seared in cast-iron and finished in the stove.
Accompanied the salad with a Pinot Noir, which I guess you usually wouldn't do -- at least I think -- but I thought it worked. Tasted good to me! The wine was also a good accompaniment for the desert of a salted caramel from Edward Marc.