Instructions:

The Best Stinkin' Salad in Town

Stinkin' Flank Steak
1 head Christopher Ranch garlic
1 (2 pound) flank steak
Salt and black pepper to taste
8 ounces Stella Gorgonzola cheese
4 ounces spinach, picked and cleaned
2 roasted Hot House red bell peppers, peeled and seeded
2 tablespoons chopped Christopher Ranch fresh garlic
1/4 cup olive oil

Break apart head of garlic. Leaving peels on, place in a food processor with 1/4 cup water and process. Lay out garlic mixture on a double layer 12-inch square of cheesecloth. Bringing ends of cheesecloth together, create a garlic bag by tying top with a small piece of butcher's string. Set aside.

Lay steak on a cutting board. Using a long sharp knife, cut in half horizontally. Place steaks on cutting board next to each other with grain of meat running from left to right. Taking garlic bag, pound top of each steak to season. Place a heavy piece of plastic wrap on top of steaks and pound out to about 1/3 inch thickness. Season with salt and pepper. Beginning with edge closest to you, place rows of Gorgonzola, 2 ounces spinach, red bell peppers and remaining 2 ounces spinach. Roll each steak, starting with edge closest to you. Tie each with butcher's string, making ties about 1 inch apart. Rub each with chopped garlic, olive oil, salt and pepper. Bake in a roasting pan at 375 degrees F for 25 minutes or until at least an internal temperature of 145 degrees F. Allow steaks to cool before cutting.

Stinkin' Salad Dressing
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon chopped shallots
2 teaspoons Christopher Ranch chopped garlic
1 tablespoon chopped oregano
Salt and black pepper to taste

Whisk all ingredients together well in a small bowl. Set aside until you are ready to toss salad.

Garlic Parmesan Chips
1 cup freshly shredded DiGiorno Parmesan cheese
1 tablespoon chopped Italian parsley
1 tablespoon Christopher Ranch chopped garlic

Combine all ingredients in a bowl. Using 1 heaping tbsp. measure, create 12 small mounds on a cookie sheet, spacing them 2 inches apart. Bake in a 375 degree F oven for 6 minutes or until they begin to brown on edges. Cut in half diagonally and allow to cool.

The Rest
1 head red leaf lettuce, cleaned and cut
1 head radicchio, cleaned and cut
1 bunch watercress, cleaned and picked
1/2 pint each yellow and red pear tomatoes

To assemble salad, toss lettuce, radicchio and watercress in a medium bowl with enough salad dressing to coat leaves. Divide between 8 salad plates. Slice flank steak into 1/4-inch slices and divide among plates. Garnish with tomatoes and Garlic Parmesan Chips.

Makes 8 servings.