Ingredients:

  • 1.5 lbs flank steak
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 clove garlic, smashed
  • 2 large shallots, thinly sliced
  • 0.33 cup extra virgin olive oil
  • 3 tbsp aged balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 6 oz fresh baby arugula
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, sliced
  • 0.5 cup crumbled blue cheese
  • 0.25 cup toasted walnuts

Instructions:

  1. Remove the steak from the refrigerator 20 minutes before cooking. Rub with olive oil, salt, pepper, and smashed garlic.
  2. Preheat grill to high heat (450°F / 230°C). Grill the steak for 4–5 minutes per side until it reaches an internal temperature of 130°F (54°C) for medium-rare.
  3. Transfer steak to a cutting board and let rest for 10 minutes to retain juices.
  4. While steak rests, heat olive oil in a small skillet over medium heat. Fry shallot rings until golden brown and crisp. Drain on paper towels.
  5. Whisk the shallot-infused oil with balsamic vinegar, Dijon mustard, and honey to create an emulsified vinaigrette.
  6. Slice the rested steak into thin strips, cutting perpendicular to the muscle fibers (against the grain).
  7. Toss arugula and tomatoes with half the dressing. Top with steak, avocado, blue cheese, walnuts, and crispy shallots. Drizzle with remaining dressing and serve.