Here's What You'll Need
flank steak, salt, black pepper, avocado oil, baby spinach, arugula, tomato, avocado, marcona almonds, flaky sea salt, marinated onion
Season generously on both sides with Kosher salt and black pepper. Heat a grill pan over high heat for at least 5 minutes.
When hot, drizzle pan with avocado oil. Add flank steak, cook for 3-5 minutes per side for medium rare. Rest for 10 minutes before slicing.
Season tomatoes with sea salt. Set aside. Divide spinach and arugula between two plates. Top with half the avocado, marcona almonds, and marinated onions. Divide the tomatoes and place on top.
Use a sharp knife to slice the steak into ¼ – ½" thick slices, cutting against the grain. Place half of the steak on each salad, then drizzle with reserved marinated onion dressing. Serve immediately!