| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Italian |
Salads, Main dish, Meats |
8 |
Servings |
INGREDIENTS
| 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 inch |
| 8 |
|
Plum tomatoes |
| 1 |
|
Loaf Italian bread, halved |
| 6 |
oz |
Blue cheese, divided |
|
|
Nonstick cooking spray |
INSTRUCTIONS
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, 1/2 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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