Recipe - Grilled Steak Salad With Blue Cheese

1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
1 teaspoon Black peppercorns
1 teaspoon Chili powder
1 teaspoon Minced garlic
8 tablespoon Olive oil, divided
2 pound Flank steak, scored
5 tablespoon Red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Salt, divided
One fourth teaspoon Black pepper
1 bn Romaine lettuce
1 bn Raddichio lettuce
2 lg Red onions, cut or sliced up One fourth inch
8 Plum tomatoes
1 Loaf Italian bread, halved
6 ounce Blue cheese, divided
Nonstick cooking spray

1. 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.

2. In medium bowl, combine 6 Tbs. olive oil, vinegar, mustard, One half t. salt
and black pepper. Wash, dry and tear lettuce into bitesized pieces. Set
aside.

3. Spray onion slices with cooking spray. Grill onion slices and plum
tomatoes 810 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.

4. Grill steak 79 min. on each side to mediumrare. Remove to cutting
board; sprinkle with the remaining salt.

5. Brush cut sides of braed with remaning olive oil. Grill, cutsides
down, to toast. Spread half of the blue cheese over toast. Cut bread into
8 pieces. Cut remaining cheese into 8 thin slices.

6. 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