A paleo California Steak Salad loaded up with flame broiled onions, arugula, avocado, asparagus, singed Steak and canvassed in fiery Chimichurri Dressing. New, light, high in protein and freakin scrumptious! You need this!
I really wanted to giggle. He had this "gracious my gosh" look all over and was acting like the world finished. In any case, when he took a nibble, each one of those dramatization faces left and he began plunging his asparagus, steak, and avocado in the sauce and even poured more on his plate.
We more often than not have plate of mixed greens at our home for supper in any event once every week. It for the most part includes Steak, Chicken or Salmon and the flame broil. Cuz … duh we're in the mid year individuals! In any case, I will say I have been known to head outside and flame broil amidst the winter since I'm that dependent.
The uplifting news is … women on the off chance that you need to get your men to their veggies give them a bit of steak and shrouded it in a major bed of lettuce. Wifey for the success!
- 1.25lb flank steak
- 1 tablespoon olive oil
- salt & pepper to season
- 8 oz. fresh arugula
- 1 red onion, sliced into 1″ rings (keep them together you’re going to grill them)
- 1lb. asparagus, trimmed
- 1 pint of assorted cherry tomatoes, halved
- 1 avocado, sliced
- Chimichurri Dressing:
- 1 garlic clove
- 1 cup fresh cilantro
- 2 tablespoon red wine vinegar
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- salt & pepper to taste
Instructions
- Preheat grill to medium high heat.
- Season asparagus and onion rings with olive oil and salt.
- Place asparagus and onion rings on grill. Grill the asparagus for 4-5 minutes and remove. Grill the onion rings for 4-5 minutes per side until char marks appear. Remove and set aside.
- Add 1 tablespoon of olive to flank steak, rub into both side. Season both sides with salt & pepper.
- Place flank steak on the grill. Grill each side for 3-5 minutes. Let rest for 5 minutes before slicing. (make sure you slice it against the grain)
- While the steak is resting add the following to a small food processor: a garlic clove, fresh cilantro, red wine vinegar, olive oil, lime juice, smoked paprika, red pepper flakes, salt & pepper. Blend until smooth and looks like a dressing.
- Assemble the salad, add fresh arugula, grilled red onion slices, asparagus, cherry tomatoes, sliced avocado, and sliced flank steak to a large serving platter. Serve with Chimichurri Dressing on the side! Garnish with a lime.
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