WARM FLANK STEAK SALAD

1 pound flank marinating steak
FOR THE MARINADE:
1/4 cup balsamic or sherry or wine vinegar
2 cloves garlic, minced
1/4 teaspoon pepper
FOR THE SALAD:
8 ounces asparagus, cut in 1 inch pieces
9 cups torn mixed salad greens*
Half sweet red bell pepper, thinly sliced
1/2 cup thinly sliced Spanish or Vidalia onion
FOR THE DRESSING:
2 tablespoons finely chopped fresh basil (or 2 teaspoons dried)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt

Place steak in shallow glass baking dish. Whisk together vinegar, garlic and pepper; pour over steak. Turn to coat. Cover and let stand at room temperature for 30 minutes.

In large pot of boiling salted water, blanch asparagus for 2 minutes or until tender crisp. Drain. Chill under cold running water; drain again.

In large bowl, combine asparagus, salad greens, red pepper, and onion; set aside.

WHEN READY TO COOK THE BEEF:
Reserving marinade, transfer steak to greased grill over medium high heat; close lid and cook, turning once, for 6 minutes per side for medium rare or until desired doneness. Transfer to plate and tent with foil; let stand for 5 minutes before slicing thinly across the grain.

TO PREPARE THE SALAD:
Meanwhile, in small saucepan, bring reserved marinade to boil; reduce heat and simmer, stirring often for 5 minutes. Whisk in basil, oil and salt; pour over salad and toss to coat. Divide salad among serving plates. Top with steak and any juices.

*Tip: When using a warm dressing, choose sturdy greens such as romaine, spinach, curly endive or napa cabbage; soft greens such as Boston and leaf wilt quickly. For extra color, include some raddichio.

Makes 4 servings