Blackened Steak Salad with Berry Vinaigrette

1 (8 ounce) beef skirt steak or flank steak

1 tablespoon olive oil

2 teaspoons dry blackening seasoning

1 (9 ounce) package DOLE® Classic Romaine

6 cherry tomatoes, cut in half

¼ cup thinly sliced DOLE Red Onion

¼ cup ripe olives

2 tablespoons thinly sliced roasted red pepper

Berry Vinaigrette (recipe below)

2 tablespoons crumbled feta cheese

Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.

Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.

Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.