Steak Avocado Salad Bowls

Steak Avocado Salad Bowls

This recipe is a flavorful and satisfying combination of juicy steak, creamy avocado, and crisp greens. You can customize it with your favorite toppings and dressing!

Ingredients (for 4 bowls):

• For the Steak:

  • 1 pound flank steak (or skirt steak)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (optional)

• For the Salad:

  • 8 cups mixed greens (such as romaine, arugula, or a blend)
  • 2 ripe avocados, pitted, halved, and sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced (optional)
  • 1/2 cup crumbled feta cheese (or queso fresco)

• For the Dressing (choose one):

  • Simple Vinaigrette:
    • 1/4 cup olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon Dijon mustard
    • 1 teaspoon honey
    • Salt and pepper to taste
  • Creamy Cilantro Dressing:
    • 1/2 cup chopped fresh cilantro
    • 1/4 cup olive oil
    • 2 tablespoons lime juice
    • 1 clove garlic, minced
    • 1/4 cup plain Greek yogurt
    • Salt and pepper to taste

Cooking Guide:

1. Marinate the Steak (optional): Combine olive oil, salt, pepper, and smoked paprika (if using) in a bowl. Place steak in the marinade and let sit for at least 30 minutes, or up to overnight, for extra flavor.
2. Cook the Steak: Preheat a grill pan or grill to medium-high heat. Remove steak from marinade (discard marinade) and pat dry. Sear the steak for 3-4 minutes per side for medium-rare, or desired doneness. Let the steak rest for 10 minutes before slicing.
3. Assemble the Bowls: Divide mixed greens among four bowls. Top with sliced avocado, bell pepper, red onion (if using), and feta cheese.
4. Slice the Steak: Slice the steak thinly against the grain. Arrange steak slices over the salad in each bowl.
5. Make the Dressing: Whisk together your chosen dressing ingredients in a small bowl.
6. Serve: Drizzle each bowl with desired amount of dressing and enjoy!

Tips:

• Steak Options: You can use other cuts of steak like skirt steak, flat iron steak, or even leftover steak. Adjust cooking times according to the thickness of the cut.
• Greens: Feel free to use your favorite salad greens. Spinach, kale, or a mix of greens would all work well.
• Toppings: Get creative with your toppings! Chopped tomatoes, crumbled blue cheese, sliced cucumber, or crispy tortilla strips are all delicious options.
• Leftovers: Leftover steak and salad components can be stored separately in the refrigerator for up to 3 days. Do not store assembled salad with dressing for extended periods.