Grilled Flank Steak Salad with Blue Cheese Dressing

Grilled Flank Steak with Blue Cheese Dressing
makes approximately 4 servings

1 marinated, grilled flank steak (see below)
8 cups mixed greens
1 cup grape tomatoes, cut in half
1/2 cup sliced scallions
1 cup sliced cucumbers
1/2 cup sour cream
1 cup mayonnaise
1 tsp. Worcestershire
1/2 tsp dry mustard
1 clove garlic, crushed
4 oz + 1 oz blue cheese, crumbled
salt and pepper

Whisk together sour cream, mayo, Worcestershire, mustard and garlic.
Stir in 4 oz. of the blue cheese.
Season to taste.
Place greens, tomatoes, scallions and cucumbers in bowl.
Toss lightly with dressing.
Slice grilled steak and place on top of greens.
Garnish with the remaining blue cheese.

Grilled Flank Steak for Blue Cheese Salad

1 small flank steak
Marinade for steak:
1/2 cup canola oil
1 cup red wine
1 shallot, chopped
3 cloves garlic, chopped
1 Tb. Dijon mustard
1/4 cup fresh rosemary leaves

Combine marinade ingredients in a small bowl.
Pour over steak and marinate flank steak for at least one hour.
Remove steak from marinade.
Season with salt and pepper.
Grill over high heat until rare-medium rare.
Allow to rest and then slice thinly.

This main (second) course was rich (see dressing ingredients!) and quite filling, yet the amount of greens and veggies made it more health-friendly. In a usual dinner setting, I would not have been able to eat all four courses, as I was extremely full after this salad. But, since we were eating over the course of three hours, I ate every last bite. The next course was my favorite.