Name: Flank Steak Salad with Roasted Shallots and Goat Cheese
Yield: Makes 4 servings
Ingredients: 1 cup olive oil; 5 tablespoons red wine vinegar; 2 tablespoons fresh thyme leaves; 2 large garlic cloves; 1 1 1/2-pound flank steak; 18 large shallots, peeled, halved; 8 cups mixed salad greens (about 8 ounces); 1 cup crumbled chilled soft fresh goat cheese (such as Montrachet; about 4 ounces)

"Years ago, I was working on a client at my hair salon when we realized that our conversations always led to food," writes Sandy Ercolano of Ridgewood, New Jersey. "She happened to be taking classes at a local cooking school and suggested that I come along. After one class, I was hooked. Now, in addition to running the salon, I’m an instructor at that same school."

In this recipe the steak is broiled, but you can also grill it on your barbecue (over a medium-hot fire).

Recipe notes

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