Flank Steak Spinach Salad - cooking recipe

Ingredients

4 (1 lb) beef flank steaks
1 (16 ounce) bottle Italian salad dressing, divided
1 1/4 cups uncooked wild rice
2 (6 ounce) packages fresh Baby Spinach
1/2 lb fresh mushrooms, sliced
1 large red onion, sliced
1 pint grape tomatoes, halved
1 (2 1/2 ounce) package slivered almonds, toasted

Preparation

Place staeks in gallon sized resealable plastic bag; add 3/4 cup salad dressing. Seal bag and turn to coat. Refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine the rice with 1/2 cup salad dressing. Cover and refrigerate overnight.
Drain and discard marinate from steaks. Grill steaks, uncovered over medium heat for 6-8 minutes on each side, or until meat reaches desired doneness.
Let stand 10 minutes. Thinkly slice against the grain; cool to room temperature.
To serve, arrange spinach on a large platter. top with the rice, mushrooms, onion, tomatoes, and steak. Sprinkle with almonds; drizzle with remaining salad dressing.