Grilled Flank Steak Spinach Salad

This is a dinner that you can prepare ahead of time. It makes a light dish to serve on a summer day. You can always substitute sirloin steak or a different cut of beef. I recommend serving this salad with a balsamic vinegarette dressing     1 pound      flank steak 2 cloves      garlic, minced 1 tsp.           granular onion 1 tsp.           dried oregano dash           sea salt and pepper ¼ cup         olive oil 2 Tbsp.        balsamic vinegar 1                 red onion, sliced 8 cups         baby spinach, rinsed and patted dry 1 cup          halved grape tomatoes 1 cup          sliced fresh mushrooms ¼ cup         slivered almonds Mix together garlic, onion, oregano, sea salt, pepper, olive oil, and balsamic vinegar in a bowl. Place the flank steak in a gallon-sized reclosable plastic bag and pour the dressing mixture over it. Seal the bag and marinate overnight. The next day, drain the marinade from the bag and discard. Grill the steak to the desired temperature.  Once the steak is finished cooking, allow it to rest for 10-15 minutes before slicing across the grain of the meat. Toss together remaining ingredients, then lay steak slices on top of the salad. Serve with cheesy garlic bread.  Serves 4.     ;

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