Recipe of the Month: Carne Asada Flank Steak Salad

This salad is a fantastic way to welcome spring and summer with bold flavors fresh off the grill and a refreshing chopped salad.

Makes 6-8 Servings

Marinade:

• ½ cup orange juice
• ½ cup cilantro chopped
• 1 green onion
• 3 tablespoons lemon juice
• ¼ cup avocado oil (I used blood orange)
• 1 clove garlic
• 1 jalapeno

1. Combine marinade ingredients in a blender. Add flank steak and marinade to large zip lock bag and let marinate in the fridge for 4-24 hours.  The longer, the more flavorful.
2. Preheat grill to 500F. Take steak out of the marinade and grill until it reaches 165F. Grill to your desired preference, we like our steak well done.  Once it’s off the grill, let it sit for a couple minutes before slicing it into thin strips.

Dressing (similar to the marinade ingredients)

• ¾ cup orange juice
• ½ cup cilantro chopped
• 3 tablespoons lemon juice
• ¼ cup avocado oil (I used blood orange)
• 1 clove garlic
• ½ jalapeno
• 1 apple cider teaspoon vinegar

3. Make the dressing by combining all the ingredients in a blender for 30 seconds.

Steak Salad:

• 2lbs whole flank steak
• 1 bell pepper
• 1 cup cherry tomatoes, cut in half
• 1 avocado
• 4-6 cups greens (I used a power greens mix)

4. Add the greens to a large bowl and top with bell peppers, tomatoes, avocado, and steak. Cover with dressing and enjoy!

ADAPTED FROM:

Kelli Shallal MPH RD– July 12, 2017