4/5
(7 Votes)
Ingredients
- Cooking spray
- 1 large red onion, cut into 1/2-in.-thick slices
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 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
- 1/2 cup thinly sliced basil
- 1/4 cup sliced almonds, toasted
Preparation
Step 1
Heat a grill pan over high heat. Coat pan with cooking spray. Add onion slices to pan; grill 10 minutes or until tender, turning occasionally. Place onion in a bowl; cover with plastic wrap. Let stand 10 minutes.
2. Combine oil, vinegar, salt, and pepper in a large bowl, stirring with a whisk. Add onion slices and any accumulated juices to oil mixture. Add tomatoes; toss gently to coat. Let stand 15 minutes, stirring occasionally. Stir in arugula.
3. Divide tomato mixture evenly among 4 plates; top evenly with steak and avocado. Sprinkle with basil and almonds.