Ingredients

The following ingredients have 4 Servings
  • 1.25lb flank steak
  • 1 tablespoon olive oil
  • salt & pepper to season
  • 8 oz. spring mix
  • 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
  • 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

Instruction

  • 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.