NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

2 cup Baby arugula

0.5 cup Cherry tomatoes

0.5 cup Cucumber

2 tbsp Red onion

0.25 whole Avocado

1 tbsp Lemon juice

0.5 tsp Lemon zest

PREPARATION

• 1

  Preheat your grill or a cast-iron skillet over medium-high heat.

• 2

  Rub both sides of the flank steak evenly with the smoked paprika, sea salt, and black pepper.

• 3

  Place the steak on the hot grill and cook for 4 to 5 minutes per side for medium-rare, or until it reaches your preferred doneness.

• 4

  Transfer the steak to a cutting board and let it rest for at least 5 minutes to lock in the juices.

• 5

  While the steak rests, combine the baby arugula, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion in a large salad bowl.

• 6

  In a small jar or bowl, whisk together the lemon juice, lemon zest, and extra virgin olive oil to create the dressing.

• 7

  Slice the rested steak thinly against the grain, then toss the salad with the dressing and top with the steak and sliced avocado.