Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Cumin seeds 1 ts Salt, divided
1 ts Coriander seeds 1/4 ts Black pepper
1 ts Black peppercorns 1 bn Romaine lettuce
1 ts Chili powder 1 bn Raddichio lettuce
1 ts Minced garlic 2 lg Red onions, sliced 1/4 inch
8 tb Olive oil, divided 8 Plum tomatoes
2 lb Flank steak, scored 1 Loaf Italian bread, halved
5 tb Red wine vinegar 6 oz Blue cheese, divided
1 ts Dijon mustard 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 salt.

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.

(Per serving: About 523 cal, 32 g pro, 29 g carb, 32 g fat, 54% cal
from fat, 74 mg chol, 869 mg sodium)
~-Reprinted by Jewel1#ix.netcom.com from Woman's Day "Lose weight
stay fit" special edition.

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