We are enjoying the last of the summer season and fresh garden vegetables with a tasty steak and avocado salad! Not only is this salad super easy to make, it pairs wonderfully with our 2016 Yountville Cabernet Sauvignon.
Steak and Avocado Salad
1/3 cup extra virgin olive oil, divided
1 lb flank steak
sea Salt & Black Pepper to taste
16 leaves romaine, chopped
4 garden tomato, quartered
1/2 cup red onion, thinly sliced
2 tablespoons fresh squeezed lime juice
1 teaspoon, Dijon mustard
2 avocados, diced
1/2 cup cilantro, roughly torn
1. Heat a cast-iron skillet over medium-high heat. Add 1/3 of the oil. Dry the steak well and season with salt and pepper. Place the steak in the pan and cook for about 18 to 20 minutes, flipping once. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside. (Alternatively, you can grill the steak outside as well!)
2. In a large bowl, add the romaine, tomato, and red onion.
3. In a small bowl combine the remaining olive oil, lime juice, and mustard and season to taste with salt and pepper. Drizzle the dressing over the salad and toss to combine. Divide onto plates and top with the avocado, cilantro, and steak. Enjoy!