California Steak Salad
Ingredients
The Steak Salad
-
1.25
lb
flank steak
-
1
tbsp
olive oil
-
to taste
salt
-
to taste
black pepper
-
8
oz
spring mix
-
1
red onion, sliced into 1-inch rings
-
1
lb
asparagus, trimmed
-
1
pint
assorted cherry tomatoes, halved
-
1
avocado, sliced
The Chimichurri Dressing
-
1
clove
garlic
-
1
cup
fresh cilantro
-
2
tbsp
red wine vinegar
-
1
tbsp
lime juice
-
3
tbsp
olive oil
-
¼
tsp
smoked paprika
-
½
tsp
red pepper flakes
-
to taste
salt
-
to taste
black pepper
Instructions
- Preheat the grill to medium-high heat, around 350-400°F.
- Season the asparagus and onion slices with olive oil and salt.
- Grill the asparagus for 4-5 minutes and onion rings for 3-4 minutes per side until charred. Set aside.
- Rub olive oil on both sides of the flank steak and season with salt and pepper.
- Grill the flank steak for 3-5 minutes on each side, then let it rest for 5 minutes before slicing against the grain.
- While the steak rests, blend the chimichurri ingredients in a food processor until smooth.
- Assemble the salad with lettuce, grilled onion, asparagus, cherry tomatoes, avocado, and sliced steak.
- Serve with chimichurri dressing on the side and garnish with a lime wedge if desired.
Nutrition Facts (estimated)
Servings
4
Calories
452
Total fat
32g
Total carbohydrates
16g
Total protein
36g
Sodium
345mg
Cholesterol
94mg
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