2 garlic cloves, chopped
2 tablespoons chopped oil-packed sun-dried tomatoes
2 tablespoons chopped shallots
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
3/4 cup dry red wine
1/3 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
1 (1 to 1 and 1/2 pound) flank steak
1/4 cup olive oil
6 ounces mixed baby salad greens
2 diced plum tomatoes


1. The day before serving, combine the garlic, sun-dried tomatoes, shallots, parsley, basil, thyme, red wine, balsamic vinegar, salt and pepper in a large bowl. Lay the flank steak on a cutting board, poke holes in both sides with a fork, place in the bowl and turn to coat with the marinade. Cover and refrigerate overnight, turning the steak once.
2. The day of serving, remove the steak from the marinade, scraping off the excess bits of herbs and pour the leftover marinade into a medium saucepan. Place the steak on a broiler pan and let it sit at room temperature for 20 minutes. Cook the steak under the broiler for 4 to 5 minutes per side for medium-rare. Let it rest for 10 minutes, then cut into thin slices.
3. While the steak is resting, boil the reserved marinade over high heat for 5 minutes. Remove from the heat and pour into a blender. Add the olive oil and process for about 2 minutes. Place the salad greens and diced tomatoes in a large bowl and toss with 1/3 of the dressing. Toss the meat with as much of the remaining dressing as needed to coat it well. To serve, place the greens on a large platter and put the meat on top. Spoon any remaining dressing around the meat slices.

This Nick Stellino salad is hearty enough to serve as a main course at lunch or dinner. If flank steak is unavailable, use skirt steak or London broil.

Steak Salad
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