Steak with Cucumber-Radish Salad

From CookingLight.com

From the Kitchen of Stephanie

Very simple and delicious steak meal.  Plus the salad is highly versatile (I left the radishes out, you can add something, change up the type of greens, anything you want).

Ingredients

3 tablespoons red wine vinegar, divided
2 teaspoons extra-virgin olive oil, divided
1 teaspoon black pepper, divided
5/8 teaspoon salt, divided
1 (1-pound) flank steak, trimmed
Cooking Spray
1-1/2 cups thinly sliced radishes
1 English cucumber, halved lengthwise, peeled, and cut into ¼-inch-thick slices
8 cups salad green (lettuce, arugula, etc.)

¼ cup (1 oz) crumbled blue cheese (or feta, gorgonzola, etc.)

Directions

1.  Heat a grill pan over medium-high heat.  Combine 1 tablespoon vinegar, 1 teaspoon oil , ½ teaspoon pepper, and 3/8 teaspoon salt; rub evenly over surface of steak.  Coat grill pan with cooking spray.  Add steak to pan, and cook for 5 minutes on each side or until desired degree of doneness.  Remove steak from pan, and let stand 5 minutes.  Cut the steak diagonally across the grain into thin slices*.
2. While the steak cooks, combine the remaining 2 tablespoons red wine vinegar, remaining 1 teaspoon oil, remaining ½ teaspoon pepper, remaining ¼ teaspoon salt, radishes, and cucumber in a large bowl and toss well to coat.  Add salad greens; toss gently to combine.  Sprinkle evenly with cheese.  Serve steak with salad.

 *How to cut with the grain:

See those small lines that intersect the grill marks?  Those are the grain lines…cut with those.