A perfect summer salad combining the heartiness of beef on the BBQ with the tang of mustard and sweetness of fruit. Surprisingly filling. Serves 4.

1.       Remove the fat off the surface of the steak. Place the meat in a marinating-type dish. If steak is big, you can cut it in two.

2.       Stir mustard, garlic, salt and pepper. Add oil and mix well. Smear the mix all over the steak, cover it and refrigerate 4-6 hours or overnight.

3.       About 1-2 hours before eating, make the dressing: whisk vinegar, mustard, salt, and pepper and then whisk in oil and onion. Leave at room temperature for about one hour.

4.       Preheat BBQ on high. Grill steak 5 to 6 minutes until thermometer reaches 140°F (60°C) or until it reaches your preferred state of doneness. Remove it to a cutting board, covering it with foil for about 5 minutes. Across the grain of the steak, slice thin strips.

5.       Toss the salad mix and fruits with just enough dressing – you will see the volume go down a bit. Serve it on plates and top it off with the almonds. Place the steak slices on top of the salad and enjoy!