Layered Steak Salad

• 7 tablespoons canola oil
• 1 1/4 pounds flank steak or marinated skirt
• 2 tablespoons olive oil
• 4 slices bread cut into cubes
• 5 tablespoons white wine vinegar
• 1 teaspoon mustard
• 2 cloves garlic finely chopped
• 7 ounces feta cheese cubed
• 7 ounces lettuce roughly torn
• 7 ounces sun-dried tomatoes chopped
• 3 1/2 ounces baby spinach
• 1/2 cup pine nuts

1. Heat 2 tbsp canola oil in a pan and sear steaks on each side for about 3 mins over high heat. Season, remove from heat, cover with foil and allow to rest.
2. Heat olive oil in the pan and toast the bread over medium heat until golden brown on all sides. Remove and drain on paper towels.
3. To finish, mix vinegar, mustard, garlic, and remaining canola oil and season. Slice the steak then toss with dressing and remaining ingredients. Serve with croutons.

canola oil, flank steak, olive oil, bread, white wine vinegar, mustard, garlic, feta cheese, torn, tomatoes, baby spinach, pine nuts

Taken from www.yummly.com/recipe/Layered-Steak-Salad-1411260 (may not work)