1 ts Cumin seeds
1 ts Coriander seeds
1 ts Black peppercorns
1 ts Chili powder
1 ts Minced garlic
8 tb Olive oil, divided
2 lb Flank steak, scored
5 tb Red wine vinegar
1 ts Dijon mustard
1 ts Salt, divided
1/4 ts Black pepper
1 bn Romaine lettuce
1 bn Raddichio lettuce
2 lg Red onions, sliced 1/4 inch
8    Plum tomatoes
1    Loaf Italian bread, halved
6 oz Blue cheese, divided
Nonstick cooking spray

1. In skillet over medium heat, toast cumin & coriander until fragrant,
about 1 min. Place in Ziplock bag with peppercorns ; crush with rolling
pin. In bowl, mix with chili powder, garlic and 1 Tbs. oil. Spread over
both sides of steak. Let stand 2 hours or chill overnight.

2. In medium bowl, combine 6 Tbs. olive oil, vinegar, mustard, 1/2 t. salt
and black pepper. Wash, dry and tear lettuce into bite-sized pieces. Set
aside.

3. Spray onion slices with cooking spray. Grill onion slices and plum
tomatoes 8-10 min., turning onions once and tomatoes frequently, until
charred on all sides. Transfer to cutting board; cool slightly. Dice onion;
quarter tomatoes. Stir into vinaigrette.

4. Grill steak 7-9 min. on each side to medium-rare. Remove to cutting
board; sprinkle with the remaining salt.

5. Brush cut sides of braed with remaning olive oil. Grill, cut-sides
down, to toast. Spread half of the blue cheese over toast. Cut bread into
8 pieces. Cut remaining cheese into 8 thin slices.

6. Toss salad with warm vinaigrette. Divide salad onto 8 dinner plates.
Slice steak thinly; arrange over salads. Top with remaining slices of blue
cheese. Serve with toast.