Baby Greens, Steak and Tomatoes with Chimichurri

So simple and so tasty.  From a recipe in Food and Drink Summer 2011.  Chimichurri is a sauce from South and Central America that combines fresh herbs and jalapeno. It is great on steak, pork and chicken.

1 tsp minced jalapeno pepper
1 garlic clove, minced
1/4 tsp each salt and pepper
4 tsp sherry or red wine vinegar
3 tbsp olive oil
2 tbsp each coarsely chopped packed Italian parsley and coriander
4 cups lightly packed baby greens (I like baby spinach)
Thinly sliced leftover grilled steak (about 1/2 strip loin)
1 yellow or orange pepper, thinly sliced into strips
1 cup cherry tomatoes, cut in half
1/2 pkg (113 g) creamy herbed goat cheese, crumbled

1. If jalapeno is not spicy add a few of the seeds too.  Place in a small bowl along with the garlic, salt, pepper, vinegar and oil.  Whisk together, then stir in herbs.
2. Place greens in a large bowl.  Add steak, yellow pepper and cherry tomatoes.  Toss with dressing.  Sprinkle with goat cheese, then toss gently.