1. Heat the grill to medium high (about 375°F). Meanwhile, rub steaks on all sides with oil, generously season with salt and freshly ground black pepper, and let come to room temperature while the grill is heating.
2. Grill steaks uncovered for 5 minutes per side for medium. Remove from the grill and let rest for 10 minutes. Cut into large dice and set aside.

1. Heat the oven to 350°F. In a medium mixing bowl, toss potatoes with olive oil and season with salt and freshly ground black pepper. Place on a baking sheet and bake until potatoes are knife tender, about 18 to 20 minutes. Remove from the oven and let cool to room temperature.
2. Place reserved steak, bell pepper, parsley, celery leaves, and scallions in a large nonreactive mixing bowl. Halve the baked potatoes and add to the bowl. Toss with vinaigrette and season with salt and pepper as necessary.

Beverage pairing: Castello di Farnetella, Chianti Colli Senesi, Italy. A fun dish to pair, since the acidity of the tomatoes and vinegar makes a big, rich red—a classic pairing for steak—impossible. Instead, the verve and bright herbal and tart cherry flavors of this traditionally made Sangiovese are perfect.