Ingredients
1/4 cup balsamic vinegar1/4 cup olive oil2 teaspoons lemon juice1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/4 teaspoon salt1/8 teaspoon coarsely ground pepper1 beef flat iron steak or top sirloin steak (3/4 pound)1 package (9 ounces) ready-to-serve salad greens8 cherry tomatoes, halved4 radishes, sliced1/2 medium ripe avocado, peeled and thinly sliced1/4 cup dried cranberriesCrumbled blue cheese and additional pepper, optional
Preparation
For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving.
Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing.
To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.
