Tuscan Steak Salad

• 1 large garlic clove

• 1/4 teaspoon salt

• 2 tablespoons olive oil, divided

• 1 teaspoon minced fresh rosemary

• 1/2 teaspoon grated lemon rind

• 1/2 teaspoon freshly ground black pepper, divided

• 1 (8-ounce) boneless strip steak

• Cooking spray

• 2 teaspoons balsamic vinegar

• 1 teaspoon Dijon mustard

• 3 cups Italian blend salad greens

• 1/4 cups sliced grape tomatoes

• 1/4 thin sliced red onion

• 2 tablespoons grated Parmesan cheese

Mince garlic on a cutting board. Sprinkle garlic with salt; mash with the side of a knife to form a paste.

Combine garlic paste, 1 tablespoon oil, rosemary, rind, and 1/4 teaspoon pepper in a bowl. Rub garlic mixture evenly over steak. Let stand 15 minutes.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon pepper, vinegar, and Dijon mustard in a bowl, stirring with a whisk.

Add greens; toss to coat.

Place 1 1/2 cups salad on each of 2 plates; top each serving with 3 1/2 ounces steak and 1 tablespoon Parmesan cheese.