Grilled Flat Iron Steak Salad with Red Pepper Dressing

Red Pepper Dressing: 

In food processor or blender combine roasted sweet pepper, ½ cup olive oil, vinegar, shallot, one serrano pepper, and ¼ teaspoon salt. Cover and process or blend until smooth. Set aside.

Roasted Potatoes: 

Preheat oven to 400°F. In shallow baking pan toss potatoes with 2 tablespoons olive oil and 1 teaspoon salt. Roast, uncovered, 35 minutes or until tender and browned, stirring once.

Steak Rub: 

In small bowl combine paprika, coriander, one finely chopped serrano pepper, and fresh thyme.

Grilled Flat Iron Steak Salad: 

Season steaks with salt and pepper and rub both sides of each steak with Steak Rub. Let stand for 15 minutes.

Grill steaks on rack of covered grill directly over medium-hot heat 10 to 12 minutes for medium-rare (145°F), turning once. Remove and cover with foil; let rest 5 minutes. Cut each steak into thin slices.

To serve, toss greens with half of dressing and divide among eight plates. Top with potatoes, Gorgonzola cheese, and sliced steak. Pass remaining dressing. Makes eight servings.

*To roast red sweet pepper, preheat oven to 450°F. Halve pepper lengthwise and remove stem, seeds, and membranes. Line baking sheet with foil. Place pepper halves, cut sides down, on baking sheet. Roast 15 minutes or until skin is blistered and charred. Wrap in foil and let stand 15 minutes or until cool enough to handle. Use paring knife to remove peel from pepper halves.

**Because hot chile peppers, such as serrano peppers, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch chile peppers, wash your hands well with soap and water.