TNT Steak Salad

Health Highlights

Ingredients

1/4 cup	Olive Oil, Extra Virgin (Marinade)
681 gm	Beef, flank (single 1 1/2 to 2 lb steak)
1/2 whole lemon(s)	Lemon juice (Marinade)
2 tsp	Dijon mustard (Marinade)
1 tsp	Oregano, dried (Marinade)
1 tsp, ground	Basil, dried (Marinade)
1 tsp	Garlic (Marinade)
1 dash	Salt and pepper (freshly ground; Marinade)
1/2 cup	Pine nuts, dried (Salad)
1 head	Lettuce, butterhead (Boston) (or Bibb lettuce; torn into bite-size pieces; Salad)
1 cup	Frisee, lettuce (torn into bite-size pieces; Salad)
2 cup	Grape tomato (s) (1 pint; Salad)
2 pepper(s)	Roasted red peppers, canned (or jarred; sliced; Salad)
114 gm	Roquefort (blue) cheese (or gorgonzola; crumbled; Salad)
2/3 cup	Olive Oil, Extra Virgin (Dressing)
1/2 cup	White balsamic vinegar (or red wine vinegar; Dressing)
1 tbsp	Dijon mustard (Dressing)
1 dash	Salt and pepper (freshly ground; Dressing)

For the steak: Combine the olive oil, lemon juice, mustard, oregano, basil, garlic, and salt and pepper in a small bowl. In a large bowl, pour the marinade over the beef; marinate for 20 to 30 minutes.
Heat a grill or grill pan over medium-high heat. Grill the steak 8 to 10 minutes on each side or to desired doneness. Let rest for 5 to 10 minutes. Cut into thin slices.
Meanwhile, make the salad and dressing: Place the pine nuts in a small sauté pan and heat to medium-high. Cook, tossing frequently until evenly browned, being careful not to burn.
In a large bowl, combine the lettuce, frisée, tomatoes, red pepper slices, cheese, and toasted pine nuts and toss.
In a small bowl, combine the olive oil, vinegar, mustard, and salt and pepper and whisk well.
Divide the salad among dinner plates, plate the sliced beef on top, and drizzle

Calories 725

Calories from fat 521

Calories from saturated fat 123

Total Fat 58 g

Saturated Fat 13.7 g

Trans Fat 0.3 g

Polyunsaturated Fat 7.2 g

Monounsaturated Fat 32 g

Cholesterol 71 mg

Sodium 550 mg

Potassium 696 mg

Total Carbohydrate 21.4 g

Dietary Fiber 3.0 g

Sugars 15.5 g

Protein 31 g