| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | Main dish, Meats, Salads | 8 | Servings |
INGREDIENTS
| 1 | t | Cumin seeds |
| 1 | t | Coriander seeds |
| 1 | t | Black peppercorns |
| 1 | t | Chili powder |
| 1 | t | Minced garlic |
| 8 | T | Olive oil, divided |
| 2 | lb | Flank steak, scored |
| 5 | T | Red wine vinegar |
| 1 | t | Dijon mustard |
| 1 | t | Salt, divided |
| 1/4 | t | Black pepper |
| 1 | Romaine lettuce | |
| 1 | Raddichio lettuce | |
| 2 | Red onions, sliced 1/4 inch | |
| 8 | Plum tomatoes | |
| 1 | Loaf Italian bread, halved | |
| 6 | oz | Blue cheese, divided |
| Nonstick cooking spray |
INSTRUCTIONS
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. 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. 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. Grill steak 7-9 min. on each side to medium-rare. Remove to cutting board; sprinkle with the remaining salt. 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. 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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