beef and bleu cheese salad

12 oz flank steak
3 T BALSAMIC VINEGAR
2 T OLIVE OIL
2 TSP GARLIC MINCED
KOSHER SALT AND BLACK PEPPER
2 TSP THYME DRIED
RED ONION SLICED INTO 4 1/4 INCH RINGS
1/4 CUP BLEU CHEESE CRUMBLED
12 GRAPE TOMATOES SLICED IN 1/2

COMBINE SALT PEPPER GARLIC VINEGAR AND WHISK IN OIL MEASURE 1 TBLSP OUT SET ASIDE

TAKE FLANK STEAK CUT INTO 4 PIECES AND BRUSH WITH THE 1 T OF VINEGARETTE YOU SET ASIDE BOTH SIDES SPRINKLE WITH THE THYME AND PAN COOK WITH NO ADDED OIL MAY USE COOKING SPRAY

BRUSH EACH ONION WITH A LITTLE RESERVED VINEAGRETTE PLACE ONIONS IN PAN SPRAYED WITH COOKING SPRAY AND CARMELIZE EACH SIDE

DIVIDE LETTUCE ON 4 PLATES TOP WITH STEAK SLICED THIN STRIPS PLACE ON TOP DIVIDE GRILLED ONION AMONG THE 4 PLATES DIVIDE THE BLEU CHEESE AMONG THE 4 PLATES DIVIDE THE TOMATOES AMONG THE 4 PLATES AND DRIZZLE WITH THE REMAINING VINEGARETTE



Number of Servings: 4

Recipe submitted by SparkPeople user MSSBETTYBOOP06.