| 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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