Grilled Steak (Chicken) Rosemary Dijon Salad - Dijon/Rosemary Dressing

By á-178825

Marinade 6 hrs or overnight
4 servings. 1/2 c dressing

Ingredients

• 1/2 c dry red wine (white wine if cooking chicken)
• 1 T Dijon mustard
• 1 T EVOO
• 2 t chopped fresh rosemary
• 2 garlic cloves, minced
• 1 1/2 lbs. flank steak (or chicken)
• 1/4 t salt
• 1/4 t fresh ground pepper
• 6 c baby spinach leaves
• Dijon-Rosemary Dressing ( recipe below)
• Crumbled blue cheese (could use feta with chicken)
• Grilled baguette slices
• Dijon-Rosemary Dressing
• 2 T mayo
• 2 T sour cream
• 1 T Dijon mustard
• 1 T cold water
• 2 t white wine vinegar
• 1/2 t sugar
• 1/4 t salt
• 1/8 t fresh ground black pepper
• 1/4 c EVOO
• 1/2 t fresh minced rosemary

Preparation

Step 1

Combine first 5 ingredients in lg heavy duty zip top plastic bag. Add steak (chicken) & seal bag turning to coat. Refrigerate 6 hrs or overnight.

Preheat grill to high (400-600). Remove meat from marinade, discarding marinade. Pat meat dry with paper towels & sprinkle with salt & pepper. Grill on I greased rill rack, 6 min on each side (for med rare or to desired doneness. 7-8 min. each side for chicken depending on thickness.). Let stand 5 min before cutting into thin slices.

Toss spinach with 1/4 c dressing & divide among 4 salad plates. Place meat slices on plates & top with crumbled cheese. Serve with grilled baguette slices & remaining dressing.