Chimichurri Grilled Steak Salad

• 1 beef flank steak (1-1/2 lb.) Safeway 1 lb For $5.99 thru 02/09
• 1/2 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
• 2 tsp. minced garlic, divided
• 1/4 cup water
• 1/4 cup each chopped fresh cilantro and parsley
• 1 each orange, red and yellow pepper, chopped
• 2 baby English cucumbers, sliced
• 2 cups multi-colored cherry tomatoes, halved
• 1/2 cup slivered red onions
• 6 large lettuce leaves
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

1. Score steak on both sides with shallow cross-cuts; place in shallow dish.
2. Mix 1/4 cup dressing and 1 tsp.
3. garlic until blended; pour over steak.
4. Turn to evenly coat both sides of steak.
5. Refrigerate 4 hours to marinate.
6. Heat greased grill to medium-high heat.
7. Remove steak from marinade; discard marinade.
8. Grill steak 12 to 15 min.
9. or until medium doneness (160F), turning after 7 min.
10. Transfer to cutting board; let stand 5 min.
11. Meanwhile, whisk water, cilantro, parsley, remaining dressing and garlic until blended.
12. Combine peppers, cucumbers, tomatoes and onions in large bowl.
13. Add 2/3 of the dressing mixture; mix lightly.
14. Cover large platter with lettuce.
15. Cut steak across the grain into thin slices.
16. Spoon vegetable mixture onto 1/3 of the platter; repeat with meat, then cheese.
17. Drizzle meat with remaining dressing mixture.

kraft classic balsamic vinaigrette, garlic, water, cilantro, orange, cucumbers, multicolored cherry tomatoes, slivered red onions, lettuce leaves, four cheese

Taken from www.kraftrecipes.com/recipes/chimichurri-grilled-steak-salad-176169.aspx (may not work)