Grilled Flank Steak Salad with Shallots and Tomatoes | Tourism PEI

Ingredients

• 2 large garlic cloves, minced
• 3/4 teaspoon salt
• 1 1/2 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 1/2 tablespoons chopped fresh thyme (optional)
• 1/3 cup balsamic vinegar
• 3/4 cup extra-virgin olive oil
• 3/4 teaspoon freshly ground pepper
• 1/2 tablespoon ground coriander seed
• 1 tablespoon chili powder
• 1 tablespoon kosher salt
• 1/2 tablespoon ground fennel seed
• 1 tablespoon paprika
• 1 (1 1/2 pound) flank steak
• 4 tablespoons canola or peanut oil
• 6 large shallots, cut into wedges
• 1 large head romaine lettuce, leaves torn into bite-size pieces
• 2 or 3 vine ripened tomatoes, cut into wedges
• 1 pint heirloom cherry tomatoes, halved