California Steak Salad with Chimichurri
Ingredients
Steak Salad Mix
- 1.25 lb flank steak
- 1 T olive oil
- 8 oz. spring mix
- 1 red onion sliced into 1″ rings (keep them together you’re going to grill them)
- 1 lb. asparagus trimmed
- 1 pint of assorted cherry tomatoes halved
- 1 avocado sliced
Chimichurri Dressing Mix
- 1 garlic clove
- 1 c fresh cilantro
- 2 T red wine vinegar
- 1 T lime juice
- 3 T olive oil
- ¼ t smoked paprika
- ½ t red pepper flakes
Instructions
- Preheat grill to medium-high heat, approximately 350-400°F. Season asparagus and onion slices with olive oil and salt. Place asparagus and onion rings on the grill. Grill the asparagus for 4-5 minutes and remove, turning throughout. Grill the onion rings for 3-4 minutes per side until char marks appear. Remove and set aside.
- Add 1 tablespoon of olive to flank steak, rub into both sides. 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 make the chimichurri dressing. 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 lettuce, 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. Enjoy!
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