Grilled Steak & Hearts of Palm Salad

• 1 beef flank steak (1 lb.)
• 3/4 cup KRAFT Zesty Italian Dressing
• 2 Tbsp. grated gingerroot
• 1 Tbsp. chopped fresh thyme
• 2 cloves garlic, minced
• 1/4 cup KRAFT Real Mayo Mayonnaise
• 1 pkg. (6 oz.) baby spinach leaves
• 2 cups grape tomatoes, halved
• 1 can (15 oz.) cannellini beans, rinsed
• 1 can (14 oz.) hearts of palm, drained, cut into 1/4-inch-thick slices

1. Score steak on both sides with shallow cross-cuts; place in shallow dish.
2. Whisk next 4 ingredients until blended.
3. Pour half over steak; turn to evenly coat both sides of steak.
4. Refrigerate 2 hours to marinate.
5. Meanwhile, mix remaining dressing mixture with mayo.
6. Refrigerate until ready to use.
7. Heat grill to medium-high heat.
8. Remove steak from marinade; discard marinade.
9. Grill steak 8 to 10 min.
10. on each side or until medium doneness.
11. Remove from grill; cover loosely with foil.
12. Let stand 10 min.
13. Meanwhile, toss spinach with tomatoes, beans and hearts of palm.
14. Cut steak across the grain into thin slices.
15. Place spinach mixture on 6 serving plates; drizzle with mayo mixture.
16. Top with meat.

italian dressing, gingerroot, thyme, garlic, mayonnaise, baby spinach leaves, grape tomatoes, cannellini beans, hearts of palm

Taken from www.kraftrecipes.com/recipes/grilled-steak-hearts-of-palm-salad-163624.aspx (may not work)