Grilled Steak Salad with Kale and Heirloom Tomatoes

• 3/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
• 1 Tbsp. Tuscan seasoning
• 1 beef skirt steak (1 lb.), 1/2 inch thick, cut in half
• 2 heirloom tomatoes, cut into 1/2-inch-thick slices
• 6 cups chopped stemmed kale
• 2 cups tightly packed baby spinach leaves, coarsely chopped
• 1/4 cup frozen roasted corn, thawed
• 1/4 cup ATHENOS Traditional Crumbled Feta Cheese

1. Mix 1/2 cup dressing and Tuscan seasoning until blended.
2. Pour over steak and tomatoes in shallow dish.
3. Refrigerate 30 min.
4. to marinate, turning steak and tomatoes after 15 min.
5. Combine kale and spinach in large bowl; refrigerate until ready to serve.
6. Heat grill to medium-high heat.
7. Remove steak and tomatoes from marinade; discard marinade.
8. Grill steaks 4 to 6 min.
9. on each side or until medium doneness (160 degrees F).
10. Remove from grill; cover loosely with foil.
11. Let stand 5 min.
12. Meanwhile, grill tomatoes 3 min.
13. on each side.
14. Remove tomatoes from grill.
15. Cut steak across the grain into thin strips.
16. Coarsely chop tomatoes.
17. Place kale mixture on 4 salad plates; top with corn, tomatoes, cheese and meat.
18. Drizzle with remaining dressing.

dressing, seasoning, beef skirt steak, tomatoes, stemmed kale, baby spinach leaves, frozen roasted corn, feta cheese

Taken from www.kraftrecipes.com/recipes/grilled-steak-salad-kale-heirloom-tomatoes-182735.aspx (may not work)