Grilled Steak Salad w/Cherries, Blue Cheese and Walnuts

- 4   Serving Size - 1/4th of recipe   Points Plus per serving - 11 Points+
Calories -  393.1,   Total Fat - 25.4g,   Carb. - 16.8g,   Protein - 25.4g,   Fiber - 2.2g

12 oz. flat iron steak
2 TBS extra virgin olive oil
1/3 cup red wine vinegar
1 clove garlic, minced
1/2 tsp. Dijon mustard
salt and pepper, to your liking
2 large heads of Boston lettuce, washed, spun, and torn into pieces
1/4 cup dried cherries
1/4 cup crumbled blue cheese
1/4 cup chopped walnuts

1.  In small bowl, or a small glass jar with lid, combine olive oil, red wine vinegar, garlic, dijon mustard, and salt and pepper.  Whisk or close lid and shake well.  Remove 3 TBS of mixture for marinade.  Cover and refrigerate the rest of the vinaigrette.  
2.  In a gallon sized zipper bag, add the flat iron steak along with the 3 TBS of vinaigrette.  Close and and put in refrigerator for about 30 minutes to 1 hour to marinade.  
3.  Heat grill pan to hot.  Remove steak from marinade and pat dry with a paper towel. Discard marinade.  Spray grill pan with cooking spray and grill steak to your liking.  We like med/rare.  Allow steak to rest for about 5 to 10 minutes once done, then cut into thin strips on an angle.  
4.  Divide the lettuce between 4 plates.  Top lettuce with 3 oz. steak strips per salad.  Sprinkle each salad evenly with the cherries, blue cheese and walnuts.  Drizzle each salad evenly with the refrigerated vinaigrette.  Enjoy!