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Rosemary-Dijon Grilled Steak Salad

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Prep time 4 mins
Chill time 6 hrs
Cook time 12 mins
Stand time 5 mins
Yield Makes 4 servings

Ingredients

  • 1/2 cup dry red wine
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 2 teaspoons chopped fresh rosemary
  • 2 garlic cloves, minced
  • 1 1/2 pounds flank steak
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups baby spinach leaves
  • Dijon-Rosemary Dressing
  • Crumbled blue cheese, grilled baguette slices

How to Make It

  1. Combine first 5 ingredients in a large, heavy-duty zip-top plastic bag. Add steak and seal bag, turning to coat. Refrigerate 6 hours or overnight.

  2. Preheat grill to high (450° to 600°). Remove steak from marinade, discarding marinade. Pat steak dry with paper towels, and sprinkle with salt and pepper. Grill, on greased grill rack, 6 minutes on each side (for medium-rare) or to desired degree of doneness. Let stand 5 minutes before cutting into thin slices.

  3. Toss spinach with 1/4 cup Dijon-Rosemary Dressing, and divide among 4 salad plates. Place steak slices on plates, and top with crumbled blue cheese. Serve with grilled baguette slices and remaining dressing.