Heat a gas or charcoal grill. Then grill a flank steak for 3-5 minutes on each side, depending on thickness. Once it’s nearly done the way you’d like, let it rest covered with a foil tent for 5 minutes.
Meanwhile, chop 5 cups of spinach (or other greens– this is enough for 2 people so extend accordingly). Add to a large salad bowl with one sliced avocado, 8 halved cherry tomatoes and 4 large fresh basil leaves, chopped.
For the dressing, combine: 1 garlic clove, minced; 1/2 cup fresh flat leaf parsley, chopped; 2 T red wine vinegar; 1 T lime juice; 3 T olive oil; 1/4 t paprika; 1/2 t red pepper flakes; salt and pepper to taste.
Toss the salad with 3/4 of the dressing and distribute onto several plates. Cut the steak into thin slices against the grain and portion onto each plate, on top of the salad leaves. Top the steak with spoonfuls of remaining dressing. If you’re feeling sassy, serve this salad with grilled bread.
Red meat can be a doozy for a lot of us.
As we now know well, most of America’s meat isn’t produced sustainably. Unfortunately, you’re probably eating a lot of not-so-great chemicals along with your tasty steak. Still, Sean loves a good steak and I occasionally do, too, so we try to buy sustainable meat at our local farmer’s market.
One thing I’ve noticed over the past year is that I like the taste of red meat but it can sometimes hit my stomach hard, leading to cramping and fatigue after dinner. This salad is a great way to get a few bites of steak without eating the whole thing. I tend to load Sean’s salad with more steak and add just a few slices to mine, so I can taste it without feeling sick. I go heavy on the greens to balance things out and keep an eye on my stomach as I eat. Plus, if I don’t eat my whole half of the steak, Sean is all too happy to have steak and egg leftovers the next morning!