Spinach Salad with Flank Steak

I found this in Taste of Home's Salads and Sandwiches book.  It looks fantastic.  Flank steak is fairly expensive but it will be worth it if wee figure out we have a winner.

4 beef flank steaks, about 1lb. each
1 16 oz. bottle Italian dressing, divided
1 1/4 C. Uncooked wild rice
2 6oz packages fresh baby spinach
1/2 pound fresh mushrooms, sliced
1 pint grape tomatoes, halved
1 2.5oz. slivered almonds, toasted
1 large red onion, thinly sliced

Place steaks in a gallon size resealable plastic bag; add 3/4 C. salad dressing. Seal bag and turn to coat.  Refrigerate steak overnight.  Prepare rice according to package directions.  In a bowl, combine rice and 1/2 C. salad dressing.  Cover and refrigerate overnight .

Drain and discard marinade from steaks,  grill steaks, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness.  Let stand for 10 minutes.  Thinly slice steaks against the grain; cool to room temperature.

To serve, arrange spinach on a large platter.  Top with rice, mushrooms, onion, tomatoes and steak.  Sprinkle with almonds; drizzle with remaining dressing.