Flat-Iron Steak Salad with Mustard-Anchovy Dressing

This recipe is adapted from "Eating Well".

Ingredients
For the Marinade:

1 Tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon black pepper
1 Tablespoon minced garlic
3 Tablespoon olive oil
2 Tablespoon red wine vinegar

For the Salad Dressing:

3 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
3 anchovy fillets or 1 1/2 teaspoons anchovy paste
1 large clove garlic
1/2 teaspoon black pepper
1/4 cup olive oil

1/2 cup crumbled blue cheese
Flat Iron steak - about 1 1/2 pounds
1 pint grape tomatoes, cut in half
12 cups romaine lettuce, torn into bite-size pieces

Instructions

Combine marinade ingredients in plastic sealable bag. Add steak and turn in the bag to coat thoroughly. Allow steaks to marinate for 1 hour at room temperature or refrigerate for up to one day.

Prepare salad dressing by placing vinegar, mustard, anchovy, garlic and pepper in mini food processor and process until smooth. Add 1/4 olive oil and process until creamy. Set aside. This can be made ahead and refrigerated for one day.

Cook the steaks on outdoor grill or on ridged grill pan over medium-high heat for approximately 4 minutes on each side.
Transfer to clean cutting board. Allow to rest for 10 minutes. Slice into 1/4 inch slices.

Toss the lettuce with the tomatoes and, then, with the salad dressing. Divide among 4 plates. Top with sliced steak and garnish with blue cheese.