California Steak Salad with Chimichurri Dressing

  • Serving Size4


    • 1 1/4 lb flank steak
    • 1 T approved oil
    • Salt & pepper, to taste
    • 8 oz. fresh arugula
    • 1 red onion, sliced into 1" rings (keep them together you're going to grill them)
    • 1 lb. asparagus, trimmed
    • 1 pint of assorted cherry tomatoes, halved
    • 1 avocado, sliced

    Chimichurri Dressing:

    • 1 garlic clove
    • 1 cup fresh cilantro
    • 2 T red wine vinegar
    • 1 T lime juice
    • 3 T approved oil
    • ¼ tsp smoked paprika
    • ½ tsp red pepper flakes
    • Salt & pepper, to taste



    Preheat grill to medium high heat.


    Season asparagus and onion rings with approved oil and salt.


    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.


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


    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.)


    While the steak is resting add the following to a small food processor: a garlic clove, fresh cilantro, red wine vinegar, approved oil, lime juice, smoked paprika, red pepper flakes, salt & pepper. 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.

    Recipe adapted from: joyfulhealthyeats            

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