Grilled Steak Salad

• 1 lb. (450 g) beef flank steak (1/2 inch thick)
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 8 cups loosely packed torn Boston lettuce
• 1 cup halved cherry tomatoes
• 6 radishes, sliced
• 2 green onions, sliced
• 1 avocado, cut into wedges
• 1/2 cup Kraft Rancher's Choice Dressing

1. Heat barbecue to medium heat.
2. Grill steak 6 min.
3. on each side or until medium doneness (160 degrees F), brushing occasionally with barbecue sauce.
4. Remove steak from grill; let stand 5 min.
5. Meanwhile, toss remaining ingredients except avocados and dressing.
6. Spoon onto 4 individual serving plates.
7. Cut steak across the grain into thin slices.
8. Top salads with meat and avocados.
9. Drizzle with dressing just before serving.

bullseye, boston lettuce, tomatoes, radishes, green onions, avocado

Taken from www.kraftrecipes.com/recipes/grilled-steak-salad-171759.aspx (may not work)