Salade de Boeuf a la Parisienne - Cold Beef Salad

Generously salt and pepper the côte de boeuf. Grill over hot coals or in a heavy dry pan over high heat until one side is nicely brown. Turn the meat and lower the heat under the pan or arrange the coals
so that the second side cooks more slowly. Cook until done to your preference; I like a very rare medium rare – á point in France.

Arrange the sliced tomatoes and onions on a platter and season. Peel and coarsely chop the hard boiled eggs. Set aside. Coarsely chop the parsley. Prepare the vinaigrette by whisking the ingredients together. When the meat is done, remove it from the grill/pan to a plate and let sit uncovered for 7-10 minutes. When cool enough to handle, place on a cutting board, thinly slice, against the grain, on the diagonal and arrange over the tomatoes and onions.

Dress the beef and tomatoes with the vinaigrette, garnish with the chopped egg and parsley. I like to add a dusting of freshly ground pepper. Eh voila, a wonderfully easy and showy summer main course. Serves 6