🍽️ Indulge in a delicious and nutritious flank steak salad that combines the best of both worlds: juicy, tender steak and fresh, vibrant vegetables. Treat yourself to a heavenly, well-balanced meal that is as pleasing to the eye as it is to the palate.
2heads Romaine lettucewashed and sliced in half from the core up
1avocadosliced in half, pitt removed, skin on for grilling
1/2cupcherry tomatoessliced in half
2scallionsgreen part only, sliced
fresh snipped cilantro
For the Honey Lime Vinaigrette
1limezested and juiced
1- 2tbsapple cider vinegar
1/3cupextra virgin olive oil
salt and pepperto taste
red pepper flakesto taste
While the grill is coming to temp, and the grate is cleaned and oiled, prep your salad and steak. Everything fires while the steak rests for perfect timing to serve as a whole platter to let your dinner guests create their own plates.
Meanwhile, rub the steak with a thick coat of the coffee rub. When ready, grill for 12 to 14 minutes, a temp of about 140 for medium rare, flipping once half way through. Wrap in foil and allow to rest.
Rub the sliced avocado and Romaine lettuce in olive oil and sprinkle with salt and pepper. Place on the cool side of the grill and grill until nice and charred on all sides, 3 to 5 minutes.
Whisk the vinaigrette ingredients together in a large bowl, season to taste, and toss the sliced tomatoes, peppers, onion, and mushrooms in the vinaigrette.
Arrange the grilled vegetables to a large platter and top with the sliced veggies, and vinaigrette. Slice the flank steak, against the grain, on an angle against the grain and place over the salad. Sprinkle with crushed bacon, scallions and cilantro for a pop of color. Serve and allow people to create their own platter.
*I also grilled some fresh sweet corn and basted it in the vinaigrette