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.
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