Grilled Sirloin, Asparagus, Strawberry, and Goat Cheese Salad with Port Wine Shallot Vinaigrette

Light the grill and keep at medium high flame.

Slice one of the cloves of garlic and insert pieces into the steak by cutting small slits in the steak with a sharp knife. Place steaks over indirect heat and cover the grill for 10 minutes.

While steaks are grilling, add the shallot, the remaining 2 cloves garlic (minced), chives, salt, pepper, wine vinegar, lemon juice, and olive oil in a small bowl. Whisk together for one minute.

After steaks have cooked for 10 minutes, flip steaks and cover the grill, allowing them to cook for another 10 minutes before removing them from heat and setting aside.

Using a wire basket or wire kitchen rack placed over the grill, cook asparagus covered for 10 minutes (longer if they are wide stalks) or until lightly browned and al dente. Remove asparagus from the grill and set aside.

Place romaine in the center of a serving platter, surround the romaine with endive, and top with fresh strawberries, crumbled goat cheese, and asparagus.

Slice the steak about 1/4″ thick and place over the salad. Drizzle with the shallot vinaigrette.