MARINATED STEAK AND SUMMER SQUASH SALAD

* 1/2 cup olive oil
* 5 T. fresh lemon juice
* 2 cloves garlic, minced
* 2 T. Hi Mountain Western Sizzle Steak Seasoning
* 1 lb. thin flank steak
* 2 summer squash, cut lengthwise into ? inch thick slices
* 8 cups bite size pieces fresh spinach leaves
* 2 medium tomatoes, cut into equal wedges

Whisk the oil, lemon juice, garlic and the Western Sizzle Steak Seasoning. Season with salt and pepper to taste. Place the steak and squash in a large zip-top bag and pour half of the vinaigrette over. Close the bag and let stand at room temperature for 20 minutes, turning occasionally. Prepare the barbecue. Place steak and squash in grill basket and cook until steak is medium-rare and squash is tender, about 3-4 minutes per side. Remove squash from the grill. Transfer steak to cutting board and thinly slice across the grain. Divide spinach between 4 plates. Arrange steak in center of plate. Drizzle with accumulated juices. Place squash and tomato wedges attractively on plate. Drizzle squash and tomato with remaining vinaigrette and serve.

Yields 4 servings