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Sliced seared flank steak and avocado over a bed of mixed greens with cherry tomatoes

Steak Avocado Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 1 lb flank steak
  • 2 large ripe avocados, sliced
  • 6 cups mixed spring greens
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion , thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic , minced

Method
 

  1. Pat the flank steak dry and season both sides with kosher salt and black pepper.
  2. Heat 2 tablespoons of olive oil in a cast-iron skillet over high heat until shimmering.
  3. Sear the steak for 4-5 minutes per side until an internal temperature of 135°F (57°C) is reached for medium-rare.
  4. Transfer steak to a resting board for 10 minutes to allow juices to redistribute.
  5. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, and minced garlic until fully emulsified.
  6. In a large mixing bowl, combine the spring greens, halved cherry tomatoes, and sliced red onion.
  7. Thinly slice the rested steak against the grain at a 45-degree angle.
  8. Toss the greens with half of the vinaigrette and portion onto plates.
  9. Top each serving with steak slices and avocado, then drizzle with the remaining dressing.