Rosemary-Dijon Grilled Steak Salad

• 1/2 cup dry red wine
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 2 teaspoons chopped fresh rosemary
• 2 garlic cloves, minced
• 1 1/2 pounds flank steak
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 cups baby spinach leaves
• Crumbled blue cheese, grilled baguette slices

1. Combine first 5 ingredients in a large, heavy-duty zip-top plastic bag. Add steak and seal bag, turning to coat. Refrigerate 6 hours or overnight.
2. Preheat grill to high (450u0b0 to 600u0b0). Remove steak from marinade, discarding marinade. Pat steak dry with paper towels, and sprinkle with salt and pepper. Grill, on greased grill rack, 6 minutes on each side (for medium-rare) or to desired degree of doneness. Let stand 5 minutes before cutting into thin slices.
3. Toss spinach with 1/4 cup Dijon-Rosemary Dressing, and divide among 4 salad plates. Place steak slices on plates, and top with crumbled blue cheese. Serve with grilled baguette slices and remaining dressing.

red wine, mustard, olive oil, fresh rosemary, garlic, flank steak, salt, freshly ground black pepper, baby spinach, blue cheese

Taken from www.myrecipes.com/recipe/rosemary-dijon-steak-salad (may not work)