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Beef Antipasto with Chive Salsa

Adapted from Juliette Rogers, *Growing and Using Chives* (1999)
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SERVINGS: 6 servings
RECIPE CATEGORY: Appetizers

Ingredients
  

  • ¾ lb grilled steak (done to taste)
  • ½ cup red wine vinegar
  • ½ cup chives, minced (divided)
  • salt and freshly ground black pepper (to taste)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh parsley, chopped
  • 1 shallot, minced fine
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey

Instructions
 

  1. Slice the grilled steak into thin strips that are ⅛ to ¼ inch thick and 3-4 inches long.
  2. Place the steak strips in an airtight container along with the red wine vinegar, ¼ cup of the chives and salt and pepper to taste.
  3. Mix thoroughly and set aside in the refrigerator to marinate for at least 4 hours, preferably overnight. Shake the container periodically to aid the marinating process.
  4. When the steak is ready, arrange the strips on a serving plate attractively.
  5. Strain the chives from the marinade, reserving the vinegar, and place them in a small bowl.
  6. Add the remaining chives, olive oil, parsley, shallot, mustard and honey, and mix thoroughly.
  7. Add 3 or 4 tablespoons of the reserved marinade, spooning it over the top of the steak to garnish.
  8. Top with salt and pepper to taste.
  9. Serve cold or, better yet, at room temperature.
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