Grilled Steak Salad   From Every Day with Rachael Ray April-May 2006 FOUR SERVINGS Prep Time: 20 min Cook Time: 10 min 1 flank steak (1 to 1 1/2 pounds) 4 tablespoons extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper 3 tablespoons Worcestershire sauce 2 garlic cloves, finely chopped 2 teaspoons Dijon mustard 2 Kirby cucumbers, sliced into thin half-moons 1 yellow bell pepper, sliced into thin strips One 10-ounce box frozen corn kernels, thawed Chopped mint leaves 8 ounces mixed salad greens 1. Heat a grill or grill pan over medium-high heat. Brush the steak with 1 tablespoon of the olive oil and season with salt and pepper. Grill for 5 minutes on each side for medium-rare; set aside. 2. In a medium bowl, whisk together the Worcestershire sauce, 1/2 teaspoon of salt, the garlic, the mustard and the remaining 3 tablespoons of olive oil. Add the steak and marinate for 15 minutes. 3. In a large bowl, combine the cucumber, bell pepper and corn. 4. When the steak is done marinating, place it on a cutting board and pour the marinade into a small saucepan set over high heat to simmer, about 1 minute. Slice the steak into 1/4-inch-thick strips and add to the vegetables. Add the marinade, mint and salt and pepper to taste, and toss. 5. Divide the greens among 4 dinner plates. Drizzle with olive oil and salt, then top with the steak strips and vegetables. Sunday: Rice Cracker-Crusted Tuna with Apple Slaw Monday: Grilled Steak Salad Tuesday: Spaghetti with Mozzarella-Stuffed Meatballs Wednesday: Chicken, Biscuits 'n' Gravy Casserole Thursday: Double-Decker Grilled Cheese Sandwiches Friday: Mushroom and Garlic Pizza Saturday: Turkey Mini-Burgers with Warm Potato Salad Your Shopping List

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