Grilled steak salad with blue cheese

Yield: 8 servings

Measure Ingredient
1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
1 teaspoon Black peppercorns
1 teaspoon Chili powder
1 teaspoon Minced garlic
8 tablespoons Olive oil, divided
2 pounds Flank steak, scored
5 tablespoons Red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Salt, divided
¼ teaspoon Black pepper
1 bunch Romaine lettuce
1 bunch Raddichio lettuce
2 larges Red onions, sliced 1/4 inch
8 \N Plum tomatoes
1 \N Loaf Italian bread, halved
6 ounces Blue cheese, divided
\N \N Nonstick cooking spray

1. In skillet over medium heat, toast cumin & coriander until fragrant, about 1 min. Place in Ziplock bag with peppercorns ; crush with rolling pin. In bowl, mix with chili powder, garlic and 1 Tbs.

oil. Spread over both sides of steak. Let stand 2 hours or chill overnight.

2. In medium bowl, combine 6 Tbs. olive oil, vinegar, mustard, ½ t.

salt and black pepper. Wash, dry and tear lettuce into bite-sized pieces. Set aside.

3. Spray onion slices with cooking spray. Grill onion slices and plum tomatoes 8-10 min., turning onions once and tomatoes frequently, until charred on all sides. Transfer to cutting board; cool slightly. Dice onion; quarter tomatoes. Stir into vinaigrette.

4. Grill steak 7-9 min. on each side to medium-rare. Remove to cutting board; sprinkle with the remaining salt.

5. Brush cut sides of braed with remaning olive oil. Grill, cut-sides down, to toast. Spread half of the blue cheese over toast.

Cut bread into 8 pieces. Cut remaining cheese into 8 thin slices.

6. Toss salad with warm vinaigrette. Divide salad onto 8 dinner plates. Slice steak thinly; arrange over salads. Top with remaining slices of blue cheese. Serve with toast.

(Per serving: About 523 cal, 32 g pro, 29 g carb, 32 g fat, 54% cal from fat, 74 mg chol, 869 mg sodium) ~-Reprinted by Jewel1@... from Woman's Day "Lose weight & stay fit" special edition.

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