California Steak Salad

• Gluten free
• Paleo

• Meat

  • 8 oz Salt-and-pepper-seasoned flank steak, cooked

• Produce

  • 1 oz Avocado, ripe
  • 1 1 teaspoon (5-oz. container Baby arugula
  • 1/2 cup Basil
  • 3 tsp Heirloom tomatoes, medium
  • 1 Red onion, cut into 1/2-in.-thick slices, large

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Almonds, toasted

Found on myrecipes.com

Description

Directions

• 1. Heat a grill pan over high heat. Coat pan with cooking spray. Add onion slices to pan; grill 10 minutes or until tender, turning occasionally. Place onion in a bowl; cover with plastic wrap. Let stand 10 minutes. 2. Combine oil, vinegar, salt, and pepper in a large bowl, stirring with a whisk. Add onion slices and any accumulated juices to oil mixture. Add tomatoes; toss gently to coat. Let stand 15 minutes, stirring occasionally. Stir in arugula. 3. Divide tomato mixture evenly among 4 plates; top evenly with steak and avocado. Sprinkle with basil and almonds.

Nutrition