Instructions: Grilled Steak: Rub both sides of each steak lightly with vegetable oil, and then season with salt and pepper. Grill steaks on one side, turn and finish grilling to desired doneness. (About 5 minutes on each side for medium rare.) Transfer steaks to platter to stand until cool, about 15 minutes. Cover and refrigerate until well chilled. Just before serving, slice each steak diagonally into thin pieces.

If you prefer, coat the bottom of a large, heavy skillet with 1 tablespoon of vegetable oil and place over medium-high heat. When the oil is hot but not smoking, add the steaks and cook on both sides to desired doneness. (About 5 minutes on each side for medium rare.) Prepare the steaks for serving as above.

Giant Crouton: Cut bread into slices 3/4- to 1-inch thick. Place the slices in a single layer on a baking sheet and bake slowly in a 300 degree oven until they are lightly browned and crisp (approximately 25 to 30 minutes). For extra flavor, lightly brush each slice with olive oil after they have baked for 15 minutes. If you wish, sprinkle blue cheese crumbles over the slices for the last minute or so of baking, just until the cheese softens.

Salad: Mix all the salad ingredients in a large salad bowl. Add dressing and toss to coat. Divide salad equally and arrange on six plates. Top with slices of grilled beef. Add a giant crouton to the side of each plate and serve immediately.

This recipe yields 6 servings.

Comments: Jazz up summer dining with this entree salad featuring succulent grilled tenderloins of beef, crisp greens, oranges and nuts, and our own Poppyseed Salad Dressing. Crunchy Sourdough croutons are a harmonious complement.

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