California Steak Salad with Chimichurri Dressing

A paleo California Steak Salad loaded up with flame broiled onions, arugula, avocado, asparagus, burned Steak and shrouded in fiery Chimichurri Dressing. Crisp, light, high in protein and freakin flavorful! You need this!

This plate of mixed greens is loaded up with rich avocado, roasted red onions, barbecued aspagagus (cuz everything is better on the flame broil), and crisp diverse cherry tomatoes to give this dish a fly of shading. Be that as it may, the kicker is the flame broiled flank steak finished with fiery crisp chimichurri dressing.

I ensure you'll be breathing in this serving of mixed greens … it will vanish in minutes of being put before yo face! Furthermore, guess what? That is immaculate alright! This plate of mixed greens has an incredible 36 grams of protein a serving and is stacked with supplements!

On a side note. Flame broiling onions can be quite dubious. I have unquestionably lost a considerable amount of onion cuts down the flame broil grind chasm. One of my traps to keep the onions in class while on the flame broil is to cut the onions in 1″ rings WITH THE SKIN ON. The skin goes about as a rubberband to keep every one of those onions cuts together so they flame broil consummately as opposed to sliding down those meshes. Another tip … quit moving those onions around. Put them on the barbecue and disregard them! The more you move them the more they break apart individuals. Give them a chance to cook a strong 4-5 minutes at that point flip them. I ensure you'll get the outcomes you need!

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Ingredients

• 1.25lb flank steak
• 1 tablespoon olive oil
• salt & pepper to season
• 8 oz. fresh arugula
• 1 red onion, sliced into 1″ rings (keep them together you’re going to grill them)
• 1lb. asparagus, trimmed
• 1 pint of assorted cherry tomatoes, halved
• 1 avocado, sliced

Chimichurri Dressing:

• 1 garlic clove
• 1 cup fresh cilantro
• 2 tablespoon red wine vinegar
• 1 tablespoon lime juice
• 3 tablespoons olive oil
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• salt & pepper to taste

Instructions

1. Preheat grill to medium high heat.
2. Season asparagus and onion rings with olive oil and salt.
3. 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.
4. Add 1 tablespoon of olive to flank steak, rub into both side. Season both sides with salt & pepper.
5. 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)
6. While the steak is resting add the following to a small food processor: a garlic clove, fresh cilantro, red wine vinegar, olive oil, lime juice, smoked paprika, red pepper flakes, salt & pepper. Blend until smooth and looks like a dressing.
7. 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.

For more detail : bit.ly/2SgfYFn

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