Grilled Steak Salad
Marinade & Steak Ingredients
Grilled Steak Salad Directions
1In a small bowl prepared the marinade. Mix together garlic, avocado oil, monk fruit, chile powder, oregano, 1 teaspoon salt, sesame oil, and cumin.
2Add skirt steak to a ziplock bag.
3Pour the marinade into the bag with the steak. Shake or rub the bag until the marinade coats the steak. Store in the refrigerator for at least 1 hour or overnight.
4Heat the grill to medium high heat (about 450 degrees). You can also use the broiler function in an oven.
5Just before cooking the steak, prepare the vegetables.
6Add the red onion, mushrooms, and asparagus to a ziplock bag with 2 tablespoons of olive oil plus a ½ teaspoon salt. Rub together until evenly coated.
7Grill the vegetables in a preheated grill basket or wrapped them in aluminum foil and place on the grill. Cook until softened. Remove from grill once cooked. If you don’t have a grill, you can saute them on the stove top until softened.
8While grilling the vegetables, add the marinated skirt steak to the grill and cook about 2-4 minutes per side for a medium rare steak.
9Remove from grill and let rest for 5 minutes before carving.
10Meanwhile whisk together remaining olive oil and lime juice with a pinch of salt.
11Lay down a handful of greens, a scoop of grilled veggies, sliced steak, and sliced avocado onto a plate. Drizzle with lime vinaigrette.