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California Steak Salad

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 

Active time 30 mins
Total time 45 mins

Serves 4 (serving size: about 3 oz. steak and 1 1/2 cups salad)

This salad is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt. Grilling the red onion adds another layer of char and a bit of sweetness to counter the tartness of the vinaigrette.  


  • Cooking spray
  • 1 large red onion, cut into 1/2-in.-thick slices
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 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
  • 1/2 cup thinly sliced basil
  • 1/4 cup sliced almonds, toasted

Nutrition Information

  • calories 280
  • fat 18.8 g
  • satfat 3.2 g
  • monofat 11.7 g
  • polyfat 2.3 g
  • protein 16 g
  • carbohydrate 14 g
  • fiber 5 g
  • cholesterol 35 mg
  • iron 2 mg
  • sodium 411 mg
  • calcium 119 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  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.

  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.

  3. Divide tomato mixture evenly among 4 plates; top evenly with steak and avocado. Sprinkle with basil and almonds.