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YIELD

2 servings

TYPE

TIME

35 minutes

LEVEL

Beginner

Here's What You'll Need

1

flank steak, salt, black pepper, avocado oil, baby spinach, arugula, tomato, avocado, marcona almonds, flaky sea salt, marinated onion

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Bring Steak to Room Temperature

2

Season generously on both sides with Kosher salt and black pepper. Heat a grill pan over high heat for at least 5 minutes.

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Cook the Steak

3

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.

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Assemble the Salad

4

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.

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Slice the Steak

5

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!

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