Steak Salad

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1/4 cup olive oil

juice of 1/2 lemon

2 teaspoon dijon mustard

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon chopped garlic

salt and freshly ground pepper

1 flank steak (1 1/2 to 2 pounds)


1/2 cup pine nuts

1 head boston or bibb lettuce, torn into bite-size pieces

1 bunch frisee, torn into bite-size pieces

1 pint grape tomatoes

2 jarred roasted red peppers, sliced

1 package (4 ounces) crumbled blue cheese


2/3 cup olive oil

1/2 cup white balsamic vinegar (or red wine vinegar)

1 tablespoon dijon mustard

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