California Steak Salad

Name: California Steak Salad
Total time: 45 min
Yield: Serves 4 (serving size: about 3 oz. steak and 1 1/2 cups salad)
Ingredients: 1 large red onion, cut into 1/2-in.-thick slices; 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 3 medium heirloom tomatoes, sliced; 1 (5-oz.) container baby arugula; 8 ounces cooked salt-and-pepper-seasoned flank steak; 1 ripe peeled avocado, sliced; ½ cup thinly sliced basil; ¼ cup sliced almonds, toasted

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1 Review

This salad is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt. Grilling the red onion adds another layer of char and a bit of sweetness to counter the tartness of the vinaigrette.

By Robin Bashinsky

Recipe by Cooking Light August 2016

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California Steak Salad

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