Flank Steak Salad with Roasted Shallots and Goat Cheese

• 1 cup olive oil
• 5 tablespoons red wine vinegar
• 2 tablespoons fresh thyme leaves
• 2 large garlic cloves
• 1 1 1/2-pound flank steak
• 18 large shallots, peeled, halved
• 8 cups mixed salad greens (about 8 ounces)
• 1 cup crumbled chilled soft fresh goat cheese (such as Montrachet; about 4 ounces)

1. Blend oil, vinegar, thyme, and garlic in blender until garlic is chopped; season dressing with salt and pepper.
2. Place steak in 13x9x2-inch glass baking dish.
3. Add 1/3 cup dressing; turn to coat.
4. Cover and chill 30 minutes.
5. (Can be made 4 hours ahead; chill steak and dressing.
6. Bring dressing to room temperature before using.)
7. Meanwhile, preheat oven to 450F.
8. Toss shallots and 2 tablespoons dressing on baking sheet to coat.
9. Roast shallots until caramelized and tender, stirring occasionally, about 20 minutes; set aside.
10. Preheat broiler.
11. With marinade still clinging to steak, broil steak to desired doneness, about 4 minutes per side for medium-rare.
12. Let steak rest 5 minutes; slice thinly across grain on diagonal.
13. Place greens and shallots in large bowl; toss with enough dressing to coat.
14. Mound greens on large platter.
15. Surround with steak; sprinkle with goat cheese.
16. Serve, passing remaining dressing.

olive oil, red wine vinegar, thyme, garlic, shallots, mixed salad greens, goat cheese

Taken from www.epicurious.com/recipes/food/views/flank-steak-salad-with-roasted-shallots-and-goat-cheese-105339 (may not work)