*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads                           Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Cumin seeds
    1       t            Coriander seeds
    1       t            Black peppercorns
    1       t            Chili powder
    1       t            Minced garlic
    8       tb           Olive oil, divided
    2       lb           Flank steak, scored
    5       tb           Red wine vinegar
    1       t            Dijon mustard
    1       t            Salt, divided
      1/4   ts           Black pepper
    1       bn           Romaine lettuce
    1       bn           Raddichio lettuce
    2       lg           Red onions, sliced 1/4 inch
    8                    Plum tomatoes
    1                    Loaf Italian bread, halved
    6       oz           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, 1/2 t. salt and black pepper.  Wash, dry and
   tear lettuce into bite-sized pieces. Set aside.
   3.  Spray onion slices with cooking spray.  Grill
   onion slices and plum tomatoes 8-10 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 7-9 min. on each side to medium-rare.
   Remove to cutting board; sprinkle with the remaining
   5.  Brush cut sides of braed with remaning olive oil.
   Grill, cut-sides 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.
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