YOUR SOLIN GENERATED RECIPE
Charred Steak and Zesty Arugula Salad
Pan-seared flank steak sliced over a bed of peppery arugula and creamy avocado, finished with a bright lemon-Dijon vinaigrette for a refreshing bite.
INGREDIENTS
6 oz flank steak
0.5 tsp sea salt
0.25 tsp black pepper
0.25 tsp avocado oil
2 cup baby arugula
0.5 cup cherry tomatoes
2 tbsp red onion
0.13 whole avocado
1 tbsp shaved Parmesan cheese
1 tbsp lemon juice
0.25 tsp extra virgin olive oil
1 tsp Dijon mustard
PREPARATION
Pat the flank steak dry with paper towels and season both sides evenly with sea salt and black pepper.
Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Place the steak in the hot skillet and sear for 4-5 minutes per side for a medium-rare finish.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing thinly against the grain.
In a small jar or bowl, whisk together the lemon juice, extra virgin olive oil, and Dijon mustard until emulsified.
In a large serving bowl, combine the baby arugula, halved cherry tomatoes, and thinly sliced red onion.
Drizzle the dressing over the greens and toss gently to coat.
Top the salad with the sliced steak and diced avocado, then garnish with the shaved Parmesan cheese.