New York Steak Salad

For Vinaigrette: In a blender canister, combine the cumin and water. Pulse several times to get the cumin wet. Add a small amount of additional water if needed.

Next, add the olive oil and allow the blender to run at top speed for about five minutes. If time permits, allow this mixture to stand at room temperature overnight. If not, allow to stand for 30 minutes then strain through a very fine strainer or cheesecloth.

This is now cumin oil. Whisk the oil into the champagne vinegar and season to taste with salt and pepper. Reserve until ready to assemble salad.

For Fried Green Tomatoes: Slice the tomatoes into 1/4 inch slices and season lightly with salt and pepper. Pour the buttermilk into a shallow container and put the sliced tomatoes into it.

Pour the cornmeal into another shallow container and transfer the sliced tomatoes into it. Turn over back and forth to evenly coat the tomatoes with cornmeal.

Heat a suitable saute pan over medium heat and add the olive oil and butter. Fry the tomatoes until they begin to soften then remove them to an absorbent cloth to drain. Keep in a warm place.

For Salad: Season the steak well with salt and pepper and grill or roast it to desired doneness. Allow it to rest for five or ten minutes depending on thickness (thicker meat takes longer to rest) then slice it across the grain into 1/4 to 1/8 inch slices.

Toss the mixed greens lightly in the cumin vinaigrette and arrange a quarter of the amount on each plate. Arrange the sliced steak over the greens and place the fried tomatoes over the top.