- (1 lb) Flank Steak
- (1) Avacado, Medium
- (2) Bell Peppers
- (2 cups) Cherry Tomatoes
- (1/2) Red Onion, medium
- (1) Romaine Lettuce Heart
- (1/3 cup) Lime Juice
- (1/4 tsp) Black Pepper
- (1 pinch) Cayenne Pepper
- (1/2 tsp) Chili Powder
- (1 tsp) Kosher Salt
- (1/2 tsp) Paprika, Sweet
- (2/3 cup) Olive Oil
- (1 1/2 tsp) Cumin Ground
Make the dressing: Whisk all the ingredients together in
a small bowl until combined and emulsified; set aside.
Make the salad: Heat a 10-inch cast iron skillet over
high heat for about 10 minutes; the pan should smoke
just a bit when it is properly heated. Meanwhile,
liberally season the steak with salt, pepper, cumin, and
paprika on both sides.
Add the steak to the pan and cook undisturbed until a
deep golden- brown crust forms, about 4 minutes. Flip
and cook until the steak registers 130°F for mediumrare,
checking and flipping every 2 minutes, about
4 minutes more. For medium, cook until the steak
registers 140°F, about 6 minutes more. Transfer the
steak to a cutting board and tent with aluminum
foil to rest.
Reduce the heat to medium and add the oil to the
skillet. Add the onion, peppers, salt, and pepper, and
cook, stirring occasionally, until softened and lightly
charred around the edges, about 8 minutes. Remove
from the heat.
Speed the lettuce over a large platter. Slice the steak
across the grain. Add the steak, onions, peppers,
tomatoes, and avocado to the greens, drizzle with the
dressing, and toss to combine. Serve warm.
The dressing can be made up to 2 days in advance and stored in your fridge!
Courtesy of: 40Aprons.com, find original recipe here: