What your chop or steak really needs is an easy, warm salad

This recipe is a template for topping sauteed steaks or chops of almost any kind with a wilted salad, a splendid dish for an early fall dinner.

Mostly, I'm taking my cues here from the Italians. In Florence, they like to pep up their grilled steaks with a drizzle of olive oil and a spritz of lemon, which cuts through the meat's fattiness. Then there's veal Milanese, a breaded chop with a salad on top. But the latter dish doesn't marry the salad dressing to the chops, as I do here, and my chop isn't breaded.

Also, Caesar dressing is rooted in Mexico, not Italy. All of which is to say I guess my inspirations were pretty diverse.