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Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

prep:
4 mins
chill:
6 hrs
cook:
12 mins
stand:
5 mins
total:
6 hrs 21 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.