Grilled Steak Salad With Blue Cheese

Recipe Ingredients

1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Coriander seeds
1 teaspoon	5ml	Black peppercorns
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Garlic - minced
8 tablespoons	120ml	Olive oil - divided
2 lbs	908g / 32oz	Flank steak - scored
5 tablespoons	75ml	Red wine vinegar
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Salt - divided
1/4 teaspoon	1.3ml	Black pepper
1		Romaine lettuce
1		Radicchio lettuce
2		Red onions - sliced 1/4 inch (large)
8		Plum tomatoes
1		Loaf Italian bread - halved
6 oz	170g	Blue cheese - divided
		Nonstick cooking spray

Recipe Instructions

1. In skillet over medium heat, toast cumin and coriander until fragrant, about 1 min. Place in Ziploc 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, 1/2 tbs 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 bread 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.

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.

Source:
Today's Parent

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