Grilled flank Steak with Parmesan Crisps

Grilled flank Steak with Parmesan Crisps
Steak and Salad
1 lb beef flank steak
1/2 cup balsamic vinagrette dressing or italian dressing
1/4 tsp cracked black pepper
1 lb fresh asparagus spears trimmed
1/4 tsp salt
1/8 tsp pepper
6 cups torn romaine lettuce
1/2 cup thinly sliced radishes
additional 1/4 cup dressing
Parmesan Crisps
6 Tbsp parmesan cheese
In a lage non metal bowl marinate steak and dressing for at least 2 hours or overnight. Heat oven to 350. Spray a cookie sheet with cooking spray. To make parmesan crisps, spoon heaping tablespoons parmesan cheese in 12 mounds on cookie sheet. Bake 6-8 minutes until light brown. Carefully remove to a cooling rack. Sprinkle steak with cracked pepper and grill until desired doneness. Let stand 5 minutes. Toss asparagus with remainig marinade and grill in a grill basket or tin foil bowl until tender. Season with salt and pepper. Toss lettuce, radishes and the additional dressing. Divide all among 4 dinner plates and serve with parmesan crisps.