Ingredients: 1/4 cup balsamic vinegar, 1/4 cup olive oil, 2 teaspoons lemon juice, 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme, 1/4 teaspoon salt, 1/8 teaspoon coarsely
ground pepper, 1 beef flat iron steak or top sirloin steak (3/4 pound), 1 package (9 ounces) ready-to-serve salad greens, 8 cherry tomatoes, halved, 4 radishes, sliced, 1/2 medium ripe
avocado, peeled and thinly sliced, 1/4 cup dried cranberries, Crumbled blue cheese and additional pepper, optional. Whisk together the first six ingredients to make the
dressing. Seal and flip the plastic bag to coat the steak after placing it in it along with 1/4 cup of dressing. Chill for eight hours or overnight. Save the leftover dressing, then cover and keep
chilled until ready to serve. Remove marinade from meat and drain. A thermometer should register 135° for medium-rare and 160° for medium-doneness when the steak is covered and
cooked for 6 to 8 minutes on each side over medium heat or broil 4 inches from the heat source. Before slicing, let it stand for 5 minutes. Salad greens should be divided among four dishes to
serve. Add avocado, tomatoes, radishes, and steak on top. Garnish with cranberries, cheese, and pepper, if preferred. Present with the saved dressing.