BLACKENED FLANK STEAK SALAD

RUB:

2 TABLESPOON PAPRIKA

4 TEASPOONS GROUND BLACK PEPPER

3 TEASPOONS SALT

2 TEASPOON GARLIC POWDER

2 TEASPOONS CAYENNE PEPPER

1 TEASPOON DRIED OREGANO

1 TEASPOON DRIED THYME

DRESSING:

1/2 CUP OLIVE OIL

4 TABLESPOONS BALSAMIC VINEGAR

2 TEASPOON DIJON MUSTARD

12 CUPS SPING MIX

1 GREEN BELL PEPPER, THIN JULIENNE 

1 SMALL RED ONION, THINLY SLICED

1 1/2 POUNDS FLANK STEAK, GRILLED & CUT INTO BITE SIZE PIECES

6 TABLESPOONS BUTTER, MELTED

12 TABLESPOONS CRUMBLED BLUE CHEESE

8 GRAPE TOMATOES, HALVED

MIX ALL RUB INGREDIENTS IN A SMALL BOWL.

WHISK OIL, VINEGAR AND MUSTARD IN LARGE BOWL TO BLEND.

SEASON WITH SALT & PEPPER.

ADD PEPPERS AND ONIONS TO DRESSING AND SET ASIDE.

SPREAD SPICE MIXTURE OUT ONTO A PLATE.

COAT BOTH SIDES WITH SPICES.  

DIP ENTIRE FLANK STEAK IN BUTTER AND GRILL TO DESIRED DONENESS.

TRANSFER TO CUTTING BOARD; LET STAND 2 MINUTES.

THINLY CUT ACROSS GRIAN INTO STRIPS AND THEN BITE SIZE PIECES.

DIVIDE SPRING MIX ON 4 PLATES AND TOP WITH STEAK, TOMATO HALVES, ONIONS & PEPPERS AND BALSAMIC DRESSING.   

SPRINKLE WITH CHEESE AND SERVE.

MAKES 4.