Ingredients
Ingredient Checklist
1 large red onion, cut into 1/2-in.-thick slices
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
½ teaspoon kosher salt
¼ 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
½ cup thinly sliced basil
¼ cup sliced almonds, toasted
Directions
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.
Step 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.
Step 3
Divide tomato mixture evenly among 4 plates; top evenly with steak and avocado. Sprinkle with basil and almonds.
Nutrition Facts
Per Serving:
280 calories; fat 18.8g; saturated fat 3.2g; mono fat 11.7g; poly fat 2.3g; protein 16g; carbohydrates 14g; fiber 5g; cholesterol 35mg; iron 2mg; sodium 411mg; calcium 119mg; sugars 6g; added sugar 0g.
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