Sirloin Steak Salad with Gorgonzola and Pine Nuts

2 sirloin steaks, each about 1 lb. (500 g.) and 1 inch (2.5 cm.) thick

5 Tbs. (3 fl. oz./80 ml.) olive oil

Kosher salt and freshly ground pepper

2 tsp. minced fresh rosemary

1 Tbs. red wine vinegar

2 tsp. Dijon mustard

1 large clove garlic, minced

8 cups (1/2 lb./250 g.) mixed baby greens

3 Tbs. pine nuts, toasted

6 oz. (185 g.) Gorgonzola cheese, crumbled

Rub both sides of the steaks with 1 tablespoon of the oil. Season both sides generously with salt and pepper. Rub some of the rosemary into both sides of each steak. Let stand at room temperature for 1 hour. Or, preferably, refrigerate uncovered for 4 hours and remove from the refrigerator about 40 minutes before cooking.

Prepare a charcoal or gas grill fir direct-heat grilling over medium-high heat, or preheat a cast-iron stove-top grill pan over high heat. Place the steaks on the grill rack over the hottest part of the fire or in the grill pan, and cook without moving them for 2 1/2 minutes. Move them after 1 minute if the fire flares up. Turn and cook for 2 1/2 minutes. Move the steaks to a cooler part of the grill or reduce the heat to medium, and continue to cook until a thermometer inserted into a steak registers 120-125 degrees F (49-52 degrees C) for rare, about 5 minutes, or to your desired doneness. Transfer to a platter and let stand, loosely covered, for at least 10 minutes or up to 30 minutes.

Meanwhile, in a bowl, whisk together the vinegar, mustard, garlic, 1/2 teaspoon salt and plenty of pepper. Whisking constantly, add the remaining 4 tablespoons oil in a thin stream and continue to whisk until emulsified.

Arrange the greens in a large serving bowl. Cut the steaks across the grain into slices about 1/2 inch (12 mm.) thick. Arrange on the salad. Top with the pine nuts and Gorgonzola, drizzle with the dressing, and serve at once. Serves 4.