A healthy, delicious and filling dinner for your favorite weeknight!
Heat grill to medium high heat. Bring the steak to room temperature and season with salt and pepper on both sides. Grill to 130° – 135°for medium rare – approximately six minutes per side. Remove from grill and let it rest for a few minutes. Slice against the grain.
Mix the first 4 vinaigrette ingredients together and then whisk in oil slowly until combined.
Arrange the Spring Mix, tomatoes, red onion, avocado and Gorgonzola on a platter. Season with salt and pepper, and drizzle with the Vinaigrette. Top the salad with the sliced steak and enjoy! The leftover vinaigrette can be stored in the fridge for up to a week.
*Photo by @vestal_life
*Recipe by Chef Linda Duggan