Blackened Flank Steak Salad

1 tablespoon paprika
2 teaspoons ground black pepper
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
6 cups (packed) mixed baby greens
1/2 green bell pepper, thinly sliced
1/2 cup thinly sliced red onion


1 1 pound flank steak
3 tablespoons butter, melted
6 tablespoons crumbled blue cheese
1 pack cherry tomatoe, halved

Mix all spices in a small bowl with a fork. (Can be made 1 week ahead stored in an airtight container at room temperature.)

Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.

rub spice mixture on both sides of flank steak. Dip both sides of the steak into melted butter. Heat heavy large skillet over high heat until very hot. Add the steak and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks against the grain. Arrange slices atop salads. Sprinkle with crumbled blue cheese. Garnish with tomato, red onion slices and serve.

Makes 2 full portion servings.