Flank Steak Spinach Salad

• 4 (1 lb) beef flank steaks
• 1 (16 ounce) bottle Italian salad dressing, divided
• 1 1/4 cups uncooked wild rice
• 2 (6 ounce) packages fresh Baby Spinach
• 1/2 lb fresh mushrooms, sliced
• 1 large red onion, sliced
• 1 pint grape tomatoes, halved
• 1 (2 1/2 ounce) package slivered almonds, toasted

1. Place staeks in gallon sized resealable plastic bag; add 3/4 cup salad dressing. Seal bag and turn to coat. Refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine the rice with 1/2 cup salad dressing. Cover and refrigerate overnight.
2. Drain and discard marinate from steaks. Grill steaks, uncovered over medium heat for 6-8 minutes on each side, or until meat reaches desired doneness.
3. Let stand 10 minutes. Thinkly slice against the grain; cool to room temperature.
4. To serve, arrange spinach on a large platter. top with the rice, mushrooms, onion, tomatoes, and steak. Sprinkle with almonds; drizzle with remaining salad dressing.

italian salad dressing, wild rice, spinach, fresh mushrooms, red onion, grape tomatoes, almonds

Taken from www.food.com/recipe/flank-steak-spinach-salad-384099 (may not work)