Rosemary-Dijon Grilled Steak Salad |
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Prep Time: 4 Minutes Cook Time: 12 Minutes |
Ready In: 16 Minutes Servings: 1 |
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Ingredients:
1/2 cup dry red wine |
2 tablespoons dijon mustard |
1 tablespoon olive oil |
2 teaspoons chopped fresh rosemary |
2 garlic cloves, minced |
1 1/2 pounds flank steak |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
6 cups baby spinach leaves |
dijon-rosemary dressing |
crumbled blue cheese, grilled baguette slices |
Directions:
1. Combine first 5 ingredients in a large, heavy-duty zip-top plastic bag. Add steak and seal bag, turning to coat. Refrigerate 6 hours or overnight.
2. Preheat grill to high (450° to 600°). Remove steak from marinade, discarding marinade. Pat steak dry with paper towels, and sprinkle with salt and pepper. Grill, on greased grill rack, 6 minutes on each side (for medium-rare) or to desired degree of doneness. Let stand 5 minutes before cutting into thin slices.
3. Toss spinach with 1/4 cup Dijon-Rosemary Dressing, and divide among 4 salad plates. Place steak slices on plates, and top with crumbled blue cheese. Serve with grilled baguette slices and remaining dressing.
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