Prep: 20 minutes
Grill: 10 minutes • Serves: 4
3 tablespoons olive oil
1/2teaspoon ground black pepper
1 large red onion, sliced into 1/2-inch-thick slices
1 tablespoon red wine vinegar
1 package (5 ounces) spring mix
2 medium heirloom tomatoes, chopped
2 medium ripe avocados, peeled, pitted and chopped
1/4cup fresh cilantro leaves
1/4cup sliced almonds
1.Prepare outdoor grill for direct grilling over medium-high heat. Rub steaks with 1-1/2 teaspoons oil; sprinkle with 1/4 teaspoon each salt and pepper. Brush onion with 1-1/2 teaspoons oil.
2.Place steaks and onion on hot grill rack; cover. Cook onion 4 minutes or until lightly charred, turning once; cook steaks 10 minutes or until internal temperature reaches 140° for medium-rare, turning once. Transfer onion and steaks to cutting board; cover steaks loosely with aluminum foil and let stand 10 minutes. (Internal temperature will rise 5 to 10° upon standing.) Slice steaks against the grain; cool onion and chop.
3.In large bowl, whisk vinegar and remaining 1/4 teaspoon each salt and pepper; whisking constantly, slowly drizzle in remaining 2 tablespoons oil. Fold in spring mix, tomatoes, avocados and onion; serve topped with cilantro, almonds and steak.
Approximate nutritional values per serving (4 oz. steak, 2 cups salad mix, 1 Tbsp. each cilantro and almonds):
503 Calories, 34g Fat (6g Saturated), 70mg Cholesterol,
387mg Sodium, 26g Carbohydrates, 12g Fiber, 10g Sugars, 30g Protein