Use colorful in-season heirloom tomatoes for a pretty presentation.

Robin Bashinsky
Recipe by Cooking Light June 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high heat. Lightly coat onions with cooking spray. Place onions on grill rack; grill 10 minutes on each side or until tender. Place onions in a medium bowl; cover tightly with foil. Keep warm. Lightly coat steak with cooking spray; sprinkle steak with 3/4 teaspoon kosher salt and 3/4 teaspoon black pepper. Place steak on grill rack; grill 6 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices. Add tomatoes, balsamic vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to onions; toss gently to combine. Divide steak evenly among 6 plates; top with 1/2 cup tomato mixture. Cut avocado wedges in thirds crosswise. Top each serving with 4 avocado pieces.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

262 calories; fat 13.6g; saturated fat 4g; mono fat 7.7g; poly fat 1g; protein 24.3g; carbohydrates 10.3g; fiber 3.6g; cholesterol 50mg; iron 2.9mg; sodium 393mg; calcium 31mg.