¼ cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dark brown sugar
1 clove garlic, minced
1 pound Flank Steak, trimmed and cut into 4 pieces
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
Combine first 4 ingredients in a large zip-loc bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak from bag, discard marinade.
Brush grill with olive oil. Heat grill to medium-high heat. Sprinkle both sides of steak with ¼ teaspoon salt and pepper. Place steak on grill, cook 3 minutes on each side or until desired degree of doneness. Remove steak, sprinkle with remaining ¼ teaspoon salt. Tent with foil and let rest 5 minutes. Cut steak diagonally across the grain into thin slices.
Combine 1 tablespoon extra-virgin olive oil, 1 ¼ teaspoons white wine vinegar, ¼ teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss with 2 ½ cups halved grape tomatoes and 1/3 cup diced Vidalia onion. Sprinkle with 3 tablespoons crumbled Blue Cheese.
Place mixed salad greens on each of 4 plates. Top with ¼ of the tomato mixture. Place grilled steak slices across top of each salad and serve.
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