Grilled Balsamic Beef & Cucumber Salad

This recipe begs for a warm spring or summer evening, a glass of sauvignon blanc or pinot noir, & an outdoor grill. The preparation is simple & the results are show-stopping. A nice flank steak, brush it with vinegar & oil & a sizzling sear on a grill. Using a meat thermometer is helpful to get the meat to the right doneness for you (suggest 130 degrees F for med-rare, 135 for medium, 140 for well done). It is also crucial to let the meat rest after you cook it to allow the juices to redistribute throughout the meat for a more even moistness. Enjoy - this is a simple winner!