Here's a fresh take on salad for steak lovers. Marinade tenderizes this economical cut of beef.

Flank Steak and Potato Salad

For herbed vinaigrette, in a blender or food processor combine vinegar, shallot, 2 tablespoons olive oil, honey, basil, thyme, Worcestershire sauce, garlic, salt and black pepper. Cover and blend until combined. Divide into two portions; set aside.

Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. Pour 1 portion of vinaigrette over steak; set remaining vinaigrette aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.

In a large microwave-safe bowl, microwave potatoes on HIGH for 3 to 5 minutes or until slightly tender. Cut potatoes in half; lightly toss with 1 tablespoon olive oil. Thread potatoes onto skewers. Lightly toss bell pepper and onions with remaining olive oil; thread onto skewers.*

If using bamboo skewers, soak skewers in water for 30 minutes before using.

Prepare a charcoal or gas grill for direct grilling over medium heat. Grill steak until desired doneness, turning once halfway through grilling, discarding marinade. Allow 12 to 15 minutes for medium-rare (130 degrees) to medium (140 degrees). Add potatoes and bell pepper to grill during the last 8 minutes of grilling and green onions the last 4 minutes, turning frequently.

Thinly slice steak against the grain. Coarsely chop bell peppers and slice onions. To serve, arrange mixed greens, steak and grilled vegetables on four dinner plates. Drizzle with reserved portion of vinaigrette.