Rating: 3 stars
1 Ratings
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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.

Robin Bashinsky
Recipe by Cooking Light August 2016

Gallery

Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary

active:
30 mins
total:
45 mins
Yield:
Serves 4 (serving size: about 3 oz. steak and 1 1/2 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

280 calories; fat 18.8g; saturated fat 3.2g; mono fat 11.7g; poly fat 2.3g; protein 16g; carbohydrates 14g; fiber 5g; cholesterol 35mg; iron 2mg; sodium 411mg; calcium 119mg; sugars 6g; added sugar 0g.
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