*  Exported from  MasterCook  *

                   Grilled Steak Salad With Blue Cheese

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       ts           Cumin seeds
   1       ts           Coriander seeds
   1       ts           Black peppercorns
   1       ts           Chili powder
   1       ts           Minced garlic
   8       tb           Olive oil -- divided
   2       lb           Flank steak -- scored
   5       tb           Red wine vinegar
   1       ts           Dijon mustard
   1       ts           Salt -- divided
     1/4   ts           Black pepper
   1       bn           Romaine lettuce
   1       bn           Raddichio lettuce
   2       lg           Red onions -- sliced 1/4"
   8                    Plum tomatoes
   1                    Loaf Italian bread -- halved
   6       oz           Blue cheese -- divided
                        Nonstick cooking spray

  In skillet over medium heat, toast cumin & coriander until
  fragrant, about 1 minute.  Place in Ziplock bag with peppercorns;
  crush with rolling pin. In bowl, mix with chili powder, garlic and
  1 tb oil. Spread over both sides of steak. Let stand 2 hours or
  chill overnight.
  
  In medium bowl, combine 6 tb olive oil, vinegar, mustard, 1/2 ts
  salt, and black pepper. Wash, dry and tear lettuce into bite-sized
  pieces. Set aside.
  
  Spray onion slices with cooking spray. Grill onion slices and plum
  tomatoes 8-10 minutes, turning onions once and tomatoes frequently,
  until charred on all sides. Transfer to cutting board; cool
  slightly. Dice onion; quarter tomatoes. Stir into vinaigrette.
  
  Grill steak 7-9 minutes on each side to medium-rare. Remove to
  cutting board; sprinkle with the remaining salt.
  
  Brush cut sides of braed with remaining 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.
  
  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.
 

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