Steak Salad

Ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 teaspoons lemon juice
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon coarsely ground pepper
• 1 beef flat iron steak or top sirloin steak (3/4 pou
• 1 package (9 ounces) ready-to-serve salad greens
• 8 cherry tomatoes halved
• 4 radishes, sliced
• 1/2 medium ripe avocado peeled and thinly sliced
• 1/4 cup dried cranberries or raisens
• Crumbled blue cheese and additional pepper optional

Instructions

1. For dressing, whisk together first six ingredients.
2. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving.
3. Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing.
4. To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.