Grilled Steak Salad with Kale and Heirloom Tomatoes

• 3/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 1 Tbsp. Tuscan seasoning
• 1 beef skirt steak (1 lb./450 g), 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 corn, thawed
• 1/4 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper

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 barbecue 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 barbecue; cover loosely with foil.
11. Let stand 5 min.
12. Meanwhile, grill tomatoes 3 min.
13. on each side.
14. Remove tomatoes from barbecue.
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, tomatoes, stemmed kale, baby spinach leaves, frozen corn, oregano

Taken from www.kraftrecipes.com/recipes/grilled-steak-salad-kale-heirloom-tomatoes-185703.aspx (may not work)