Grilled Steak Salad with Beefsteak Tomato
1/2 tsp minced fresh garlic
1/4 tsp sweet smoked paprika
1/4 tsp kosher salt
2 tbsp red wine vinegar
1/4 c plus 1 tbsp extra virgin olive oil
Whisk all ingredients together and set aside.
Grilled Steak Salad
1 12 -14 oz. flank steak
1/2 tsp kosher salt
1/2 tsp freshly ground black peppercorn
2 SUNSET® beefsteak tomatoes
2 ripe avocados
4 c baby arugula
4 c sliced romaine hearts
1/2 c very thinly sliced red onion
Salad dressing (recipe above)
additional kosher salt to finish
fFreshly ground black peppercorn to finish
Preheat grill to high heat. Season flank steak evenly with salt and pepper. Grill about 3-4 minutes per side for medium rare, flipping once. Set aside, tented loosely with foil and rest on cutting board for at least 10 minutes before slicing.
While steak rests, prepare grilled tomatoes and avocados. Slice each tomato in half horizontally. Place tomato and avocado halves cut sides down directly on hot grill for about 30 seconds. Gently remove tomatoes and avocado to a cutting board. Cut each grilled tomato half into four pieces. Scoop out each half of the avocado from skin and chop into bite-sized pieces.
Gently toss arugula and sliced romaine lettuce in a small amount of dressing, coating lightly and evenly. Arrange dressed greens evenly on four serving plates.
Slice rested flank steak thinly across the grain and arrange over the greens. Season steak slices with salt and pepper. Arrange sliced red onion, grilled tomato and grilled avocado pieces on top. Season the vegetables with additional salt and pepper and an extra light drizzle of salad dressing.