Grilled Steak & Avocado Summer Salad

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

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.

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.

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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 458

% Daily Value *
Total Fat 31g48%

Saturated Fat 6g30%
Cholesterol 70mg24%
Sodium 384mg16%
Total Carbohydrate 22g8%

Dietary Fiber 11g44%

Sugars 7g
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Grilled Steak & Avocado Summer Salad