This California Steak Salad is a perfect, quick and easy addition to your weekly meal plan. It doesn’t take a lot of prep time or cook time – making it a good week night meal when you’re pressed for time. The simple homemade chimichurri dressing is packed with flavor yet only takes minutes to whip up. With lean protein, nutritious carbs and healthy fats – it’s a balanced meal that’s guaranteed to keep you satisfied and doubles as a feast for the eyes!
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 if you’re going to grill them)
1lb. asparagus, trimmed
1 pint of assorted cherry tomatoes, halved
1 avocado, sliced
-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.
Thank you, Joyful Healthy Eats, for this week’s recipe!