Garlic & Lemon Pepper-Crusted Flat Iron Steak

• Crust
• 1 cup garlic, minced
• 1/2 cup Fresh thyme leaves
• 1/2 cup lemon pepper seasoning
• 1/4 cup extra virgin olive oil
• Steak/Assembly
• 24 each beef flat iron steaks (8 oz.each)
• 3 qt. crispy onion straws
• 3 cups A.1. Original Sauce
• Salad
• 3 qt. arugula
• 1-1/2 qt. radicchio, cut into 1-inch pieces
• 48 each Yellow cherry tomatoes, halved
• 3 cups yellow squash, roasted, cut into 1/2-inch pieces
• 3 cups zucchini, roasted, cut into 1/2-inch pieces
• 1-1/2 cups KRAFT Honey Dijon Dressing

1. Crust: Saute garlic, thyme and lemon pepper seasoning in hot oil in nonstick skillet on medium-low heat 1 min.
2. or until garlic is softened.
3. For each serving: Grill 1 steak to rare doneness.
4. Place on sizzle plate; top with 1 Tbsp.
5. of the Crust mixture.
6. Finish cooking in 350 degrees F standard oven to desired doneness.
7. Toss together 1/2 cup arugula, 1/4 cup radicchio, 4 tomato halves, 2 Tbsp.
8. each yellow squash and zucchini and 1 Tbsp.
9. dressing.
10. Place steak, salad and onion straws on plate; drizzle steak with 2 Tbsp.
11. steak sauce.

crust, garlic, thyme, lemon pepper, extra virgin olive oil, iron, crispy onion, original sauce, salad, arugula, radicchio, tomatoes, yellow squash, zucchini, honey

Taken from www.kraftrecipes.com/recipes/garlic-lemon-pepper-crusted-flat-iron-steak-129874.aspx (may not work)