Grilled Flank Steak Salad

• 1/4 cup olive oil
• 1/3 cup balsamic vinegar
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/2 teaspoon pepper
• 1 beef flank steak (3/4 pound)
• 1 package (5 ounces) spring mix salad greens
• 1 plum tomato, cut into wedges
• 1/4 cup sliced radishes
• 1/4 cup chopped celery
• 2 green onions, cut into 1-inch strips

1. In a small bowl, whisk the first six ingredients. Pour 1/3 cup into a shallow dish; add steak and turn to coat. Cover and refrigerate for 3 hours. Cover and refrigerate remaining marinade for dressing.
2. Drain and discard marinade from steak. Grill, covered, over indirect medium heat for 11-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Cut across the grain into thin slices.
3. In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade; toss to coat.

olive oil, balsamic vinegar, brown sugar, mustard, garlic, pepper, spring mix salad greens, tomato, radishes, celery, green onions

Taken from www.tasteofhome.com/recipes/grilled-flank-steak-salad/ (may not work)