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Arugula Steak Salad with Pear, Avocado and Candid Walnuts

Print Recipe
Course dinner, lunch, Main Course
Servings 2 salads

Ingredients
  

Steak

  • 1 pound flank steak
  • 3 tbsp olive oil
  • 2 tbsp low-sodium soy sauce
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • salt to taste

Quick Balsamic Dressing

  • 5 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey

Salad

  • arugula or greens of choice
  • 1 bosc pear
  • ΒΌ cup candid walnuts or pecans
  • 1 avocado

Instructions
 

Steak

  • Mix together marinade for steak. Coat both sides of steak and let marinate for at least 30 minutes.
  • Heat a cast iron skillet to medium-high heat. Cook steak for 3-5 minutes on each side or until desired doneness.
  • Let sit for at least 10 minutes before cutting.

Dressing

  • Mix together dressing ingredients with a whisk or immersion blender until emulsified. Set aside.

To assemble...

  • Wash then cut pear in half. Cut side down, cut pear into thin slices.
  • Cut avocado in half and remove seed. Use a spoon to scoop out avocado, then cut into thin slices.
  • Fill two bowls with greens. Top with pear and avocado slices, divide candid nuts between each bowl, top with sliced steak, and pour dressing over.