Toss:

1 1/2 lb. flank steak, cut in half lengthwise, thinkly sliced against the grain.

1/4 c. bbq dry rub (such as McCormick's bbq seasoning)

Whisk:

3 T. ea. currant jelly and olive oil

2 T. ea. red wine vinegar and dried currants

1 T. stone ground mustard

1/2 t. prepared bbq rub

salt and pepper to taste

Combine

Romaine

2 c. thin slices of cucumber

1 c . ea. shredded carrot, shredded red cabbage, halved cherry tomatoes, and chopped fresh cilantro

1 bunch scallions, sliced

Heat

2 T. olive oil

honey roasted cashews

Toss steak slices with 1/4 c. rub, set aside

whisk jelly, 3 T. olive oil, vinegar, crrants, mustard, and 1/2 t. rub in small bowl. Toss with currant vinaigrette.

Heat 2 T. oil in skillet over med-high heat. Sear steak in 2-3 batches, 2 min. per side. Top salad with steak and garnish with cashews.