Steak With Cucumber Radish Salad

Funda's Note:

From Cooking Light April 2011. If you can't find mache, use butter lettuce or baby spinach. Cooking time includes resting time for steak.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 8.0 cups

• 3 tablespoons red wine vinegar, divided
• 2 teaspoons extra virgin olive oil, divided
• 1 teaspoon black pepper, divided
• 5/8 teaspoon salt, divided
• 1 lb flank steak, trimmed
• cooking spray
• 1 1/2 cups thinly sliced radishes
• 1 English cucumber, halved lengthwise, peeled, and cut into 1/4-inch thick slices
• 1 (5 ounce) package prewashed mache (about 8 cups)
• 1/4 cup crumbled blue cheese

Directions:

1. Heat a grill pan over medium-high heat. Combine 1 tablespoon vinegar, 1 teaspoon oil, 1/2 teaspoon pepper, and 3/8 teaspoon salt; rub evenly over surface of steak. Coat grill pan with cooking spray. Add steak to pan, and cook for 5 minutes on each side (for medium) or until desired degree of doneness. Remove steak from pan, and let stand 5 minutes. Cut the steak diagonally across the grain into thin slices.
2. While steak cooks, combine remaining 2 tablespoons red wine vinegar, remaining 1 teaspoon oil, remaining pepper and salt, radishes, and cucumber in a large bowl, and toss well to coat. Add mache; toss gently to combine. Serve the steak with salad. Sprinkle evenly with cheese.