Short Loin with Balsamic-Mustard Marinade, Summer Bean Medley, Rosemary Roasted Red Potatoes, and Grilled Figs

(courtesy of Ben "Wyatt" Dufresne, executive chef at PlumpJack Café in Squaw Valley, Calif. Serves 4)

There are many parts of the short loin. The most popular and recognizable are the tenderloin (filet mignon), strip steak (New York), porterhouse, and T-bone. Any of these cuts will work with this recipe. Choose the type and weight of the steak based on the fat content desired and how hungry you are.

Balsamic-Mustard Marinade

½ cup whole grain mustard

¼ cup balsamic vinegar

1 shallot, roughly chopped

3 cloves garlic, peeled and roughly chopped

½ bunch thyme, stems removed

¾ cup olive oil

Combine all ingredients except oil in a food processor and blend until smooth. With the food processor still on, slowly add the oil. Season with salt and pepper. Marinate the steaks up to a day before, but at least two hours before cooking. Grill your steaks to a desired temperature and assemble the following side dishes on a plate.

Summer Bean Medley

About 1 pound summer beans, including French beans, yellow wax beans, and romano beans

1 tablespoon butter

Salt and pepper, to taste

Boil 1 gallon of water. Salt it heavily (the water should taste like the sea). Pick the stems off of the beans and rinse under cold water. Boil the beans for about 4 minutes. They should still have a slight crunch to them. Strain off the water and sauté beans with butter. Season with salt and pepper.

Rosemary Roasted Red Potatoes

12 small red potatoes

¼ cup olive oil

1 bunch rosemary, roughly chopped

Old Bay seasoning, to taste

Preheat oven to 400 degrees F. Rinse potatoes under cold water and cut in half. In a mixing bowl, toss all ingredients together until potatoes are uniformly coated. Transfer to a sheet pan and lay out in one layer. Roast for about 45 minutes or until tender inside and crispy outside. Season to taste.

Grilled Figs

8 fresh figs (the variety can vary depending on availability and what you like)

3 tablespoons extra virgin olive oil

Salt and pepper, to taste

Mix all ingredients in a bowl. Grill over medium heat for about 3 minutes, rotating constantly. The figs should get grill marks but not start to fall apart.