California Steak Salad with Chimichurri Dressing

Ingredients

25 mins

1.25 lbflank steak
1 tablespoonolive oil
salt & pepper to season
8 oz.fresh arugula
1red onion, sliced into 1" rings (keep them together you're going to grill them)
1 lb.asparagus, trimmed
1 pintassorted cherry tomatoes, halved
1avocado, sliced
Chimichurri Dressing:
1garlic clove
1 cupfresh cilantro
2 tablespoonred wine vinegar
1 tablespoonlime juice
3 tablespoonsolive oil
1/4 teaspoonsmoked paprika
1/2 teaspoonred pepper flakes
to tastesalt & pepper

25 mins

1

Preheat grill to medium high heat. Season asparagus and onion rings with olive oil and salt.
2

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.
3

Add 1 tablespoon of olive to flank steak, rub into both side. Season both sides with salt & pepper.
4

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)
5

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.
6

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.