ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blackened Steak Salad

Photo: Rachel Johnson
Yield

Serves 4 (serving size: about 1 1/2 cups)

Steak-centric salads are a staple of the American gastropub menu. Unfortunately, the “salad” interpretation is a bit loose—the lettuce merely a bed for a Flinstone-sized protein serving, the butter-yellow croutons, tons of cheese, and creamy dressing blanketing all. We kept the chargrilled steak then topped it off with good-for-you avocado and a vinaigrette that complements the vegetables rather than disguise them. This changes not only make it healthier, but it keeps the whole dish paleo-friendly. A little meat goes a long way: just 12 ounces is plenty to serve 4.

Ingredients

  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 (12 oz.) flank steak, trimmed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 4 cups firmly packed arugula
  • 1/2 cup vertically sliced red onion (from 1 small onion)
  • 1/2 ripe avocado, chopped

Nutrition Information

  • calories 332
  • fat 24.4 g
  • satfat 5.6 g
  • monofat 15.5 g
  • polyfat 2 g
  • protein 21 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 58 mg
  • iron 2 mg
  • sodium 410 mg
  • calcium 116 mg
  • sugars 2.7 g

How to Make It

  1. Heat a grill pan over medium-high. Combine salt, pepper, paprika, and garlic powder in a small bowl. Rub spice mixture evenly over steak. Add steak to pan; grill 5 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.
  2. Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk. Add steak, arugula, and onion; toss to coat. Divide salad among 4 plates. Top evenly with avocado.