Description
A vibrant salad that combines grilled steak with creamy avocado and fresh arugula, finished with a light dressing.
Ingredients
Scale
- 8 oz flank steak
- 4 cups arugula
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Season the flank steak with salt and pepper. Grill or pan-sear the steak over medium-high heat for about 4-5 minutes on each side, or until it reaches your desired level of doneness. After cooking, let it rest for 5 minutes before slicing to ensure the juices redistribute.
- Combine the arugula, sliced avocado, cherry tomatoes, and red onion in a large bowl.
- Whisk together the olive oil and balsamic vinegar in a small bowl until well combined.
- Drizzle the dressing over the salad and toss gently to combine all the ingredients. Top with the sliced steak and sprinkle with feta cheese before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 24 hours, keeping the dressing separate until serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 10g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 11g
- Protein: 35g
- Cholesterol: 75mg