California Steak Salad With Chimichurri Dressing

Ingredients

• 1 Medium Red Onion (Thinly Sliced)
• 1 Tablespoon Extra-Virgin Olive Oil
• 1/4 Teaspoon Salt & Freshly Ground Black Pepper
• 1 1/4 Pounds Flank Steak
• 1 Cup Fresh Arugula
• 1/2 Pound Radishes (Sliced)
• 1 Medium English Cucumber (Sliced)
• 1 Large Avocado (Pitted & Sliced)



Chimichurri Dressing

• 2 Cloves Garlic (Minced)
• 1 Cup Fresh Cilantro
• 2 Tablespoons Red Wine Vinegar
• 3 Tablespoons Extra-Virgin Olive Oil
• 1 Tablespoon Lime Juice
• 1/4 Teaspoon Smoked Paprika
• 1/2 Teaspoon Red Pepper Flakes
• 1/8 Teaspoon Salt & Freshly Ground Black Pepper

Directions

1. Preheat grill to medium-high heat. Meanwhile, season the onions with the olive oil and salt; grill for about 5 minutes per side. Set aside.
2. Rub olive oil on both sides of the flank steak, and season with the salt & pepper. Grill each side for 3-5 minutes. Let the steak to rest for 5 minutes, before slicing against the grain.
3. Meanwhile, combine the minced garlic, fresh cilantro, red wine vinegar, olive oil, lime juice, smoked paprika, red pepper flakes, salt & pepper. Whisk until well combined.
4. Combine the arugula with the onions, radishes, cucumbers and drizzle with the chimichurri sauce. Serve the salad with a healthy portion of the steak and a few slices of the avocado.