AuthorMike EgrieCategory, , DifficultyIntermediate
Grilled Steak Avocado Summer Salad
Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 2 boneless petite sirloin steaks (about 1 pound)
 3 tbsp olive oil, divided
 1 large red onion, sliced into ½-inch-thick slices
 1 tbsp red wine vinegar
 5 oz spring mix
 2 medium tomatoes on the vine, chopped
 2 medium ripe avocados, peeled, pitted and chopped
 ¼ cup fresh cilantro leaves
 ¼ cup sliced almonds
1

Prepare outdoor grill for direct grilling over medium-high heat. Rub steaks with 1½ teaspoons oil; sprinkle with ¼ teaspoon each salt and pepper. Brush onion with 1½ teaspoons oil.

2

Place steaks and onion on hot grill rack; cover and cook onion 4 minutes or until lightly charred, turning once; cook steaks 10 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness, turning once. Transfer onion and steaks to cutting board; tent steaks with foil and let stand 10 minutes. Cool onion and chop; slice steaks against the grain.

3

In large bowl, whisk together vinegar and ¼ teaspoon each salt and pepper; whisking constantly, slowly drizzle in remaining 2 tablespoons oil. Add spring mix, tomatoes, avocados and onion; toss. Serve salad topped with cilantro, almonds and steak.

Chef Tip: Steaks and onion can also be grilled on the stove top on a grill pan over medium-high heat.

Ingredients

 2 boneless petite sirloin steaks (about 1 pound)
 3 tbsp olive oil, divided
 1 large red onion, sliced into ½-inch-thick slices
 1 tbsp red wine vinegar
 5 oz spring mix
 2 medium tomatoes on the vine, chopped
 2 medium ripe avocados, peeled, pitted and chopped
 ¼ cup fresh cilantro leaves
 ¼ cup sliced almonds

Directions

1

Prepare outdoor grill for direct grilling over medium-high heat. Rub steaks with 1½ teaspoons oil; sprinkle with ¼ teaspoon each salt and pepper. Brush onion with 1½ teaspoons oil.

2

Place steaks and onion on hot grill rack; cover and cook onion 4 minutes or until lightly charred, turning once; cook steaks 10 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness, turning once. Transfer onion and steaks to cutting board; tent steaks with foil and let stand 10 minutes. Cool onion and chop; slice steaks against the grain.

3

In large bowl, whisk together vinegar and ¼ teaspoon each salt and pepper; whisking constantly, slowly drizzle in remaining 2 tablespoons oil. Add spring mix, tomatoes, avocados and onion; toss. Serve salad topped with cilantro, almonds and steak.

Grilled Steak & Avocado Summer Salad
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