Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      cumin seeds
   1      teaspoon      coriander seeds
   1      teaspoon      black peppercorns
   1      teaspoon      chili powder
   1      teaspoon      minced garlic
   8      tablespoons   olive oil -- divided
   2      pounds        flank steak -- scored
   5      tablespoons   red wine vinegar
   1      teaspoon      Dijon mustard
   1      teaspoon      salt -- divided
     1/4  teaspoon      black pepper
   1      bunch         romaine lettuce
   1      bunch         radicchio lettuce
   2      large         red onions -- sliced 1/4 inch
   8                    plum tomatoes
   1                    loaf Italian bread -- halved
   6      ounces        blue cheese -- divided
                        nonstick cooking spray

Preparation:

1. In skillet over medium heat, toast cumin and coriander until fragrant, about 1 minutes Place in Ziploc bag with peppercorns ; crush with rolling pin. In bowl, mix with chili powder, garlic and 1 Tbs. oil. Spread over both sides of steak. Let stand 2 hours or chill overnight. 2. In medium bowl, combine 6 Tbs. olive oil, vinegar, mustard, 1/2 t. salt and black pepper. Wash, dry and tear lettuce into bite-sized pieces. Set aside. 3. Spray onion slices with cooking spray. 4. Grill onion slices and plum tomatoes 8-10 min., turning onions once and tomatoes frequently, until charred on all sides. 5. Transfer to cutting board; cool slightly. Dice onion; quarter tomatoes. Stir into vinaigrette. 6. Grill steak 7-9 minutes on each side to medium-rare. Remove to cutting board; sprinkle with the remaining salt. 7. Brush cut sides of bread with remaining olive oil. 8. Grill, cut-sides down, to toast. Spread half of the blue cheese over toast. Cut bread into 8 pieces. Cut remaining cheese into 8 thin slices. 9. Toss salad with warm vinaigrette. Divide salad onto 8 dinner plates. Slice steak thinly; arrange over salads. Top with remaining slices of blue cheese. 10. Serve with toast.