Sliced sirloin over greens with a champagne vinaigrette. Twenty-five minutes, one pan, and a dressing sharp enough to cut straight through the richness of the beef.

Marc de Champagne Vinegar is far gentler than red wine or cider vinegar, which matters on a plate of delicate greens — it brightens without stripping. The steak needs a genuinely hot, genuinely dry pan to build a crust; pat it dry and leave it alone for the first few minutes so the surface can brown rather than steam.

Rest the steak, then slice against the grain and fan it over the greens while it is still warm. The warm beef wilts the leaves just slightly where it touches, and that contrast is the whole point of a steak salad.