Grilled Steak Salad

Ingredients:

Marinade:

• 1 Tablespoon all purpose seasoning (2 Tablespoons salt, 1 Tablespoon onion powder, 1 Tablespoon garlic powder, 2 teaspoon pepper, 2 teaspoons dried oregano, 2 teaspoons paprika, 1/4 teaspoon cayenne pepper)
• 1 Tablespoon olive oil
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 1.5 lbs. flank or skirt steak 

Vinaigrette:

• 1/3 cup olive oil
• 2 Tablespoons red wine vinegar
• 2 shallots, chopped
• 1/2 lemon, juiced
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Salad:

• 2 cups arugula
• 2 avocados, cubed
• 2 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, sliced in half
• 1 cup parmesan cheese, grated

Instructions:

1. Remove the steak from the fridge and allow it to come to room temperature. Once it's at room temperature, drizzle it with olive oil, all purpose seasoning, pepper, salt and red pepper flakes.
2. Heat your grill, or a pan if using the stove. to medium-high heat. Once heated, add the steak and cook for 3-4 minutes on each side, depending how you like it cooked (keep on for longer if you want it more well done).
3. Once the steak is done cooking, let it rest for at least 5 minutes before slicing, then slice it against the grain.
4. Make the vinaigrette: Add all of the ingredients into a blender and mix until evenly combined.
5. Add the arugula and romaine to the bottom of a bowl, then add avocado, cherry tomatoes, parmesan cheese, and the vinaigrette. Mix together until evenly combined.
6. Serve with steak on top and enjoy!

Nutrition Facts:

Calories: 481

Carbohydrates: 12 g

Fat: 35 g

Sodium: 388 mg

Fiber: 6 g

Sugar: 2 g

Protein: 32 g