Here are my 3 favorites:
Italian Vinaigrette: red wine vinegar (1 part), olive oil (3 parts), chopped shallot, a pinch of sugar, salt and pepper
Balsamic Vinaigrette: balsamic vinegar, olive oil, chopped shallots (optional), pinch of sugar (optional), mustard powder (optional), salt and pepper
Mustard Vinaigrette: dijon mustard (preferably Amora), red wine vinegar, salt and pepper, olive oil
Dressings are so easy, I don't know why anybody would buy that Thousand Island crap by Kraft.
The one thing I do want to say about the steak last night (a rib-eye purchased from Bell Market) was that it really resembled an entrecote, my very favorite cut of steak that I eat in France (well, I've technically only eaten it once, but I still think about it a lot!). It's a flat cut and when cooked rare, it's quite tasty!