Steak and Avocado Salad

Elevate your dining experience with the exquisite blend of flavors and textures in this delectable Steak and Avocado Salad. Bursting with freshness and nutritional goodness, this dish is a testament to the harmony of high-quality ingredients. The marriage of succulent marinated steak, creamy avocado, crisp vegetables, and vibrant greens creates a symphony of taste that satisfies both the palate and the senses. This recipe invites you to embrace the art of culinary balance, combining the richness of marinated flank steak with the lightness of fresh produce. Ideal for a quick and satisfying meal, this Steak and Avocado Salad showcases the beauty of simplicity and the joy of indulgence, making it an essential addition to your culinary repertoire.

Ingredients:

• 1 ½ pounds flank steak
• 1 tablespoon brown mustard
• 2 tablespoons red wine
• 4 tablespoons balsamic vinegar
• 1 red onion, sliced
• 1 bell pepper, sliced
• 1 garlic clove, minced
• 1 cucumber, diced
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 large tomato, diced
• 1 cup baby arugula
• 1 ripe avocado, peeled, pitted, and sliced
• 1/4 cup pine nuts, toasted

Preparations:

1. Marinate the steak for at least 2 hours before cooking.

Instructions:

1. In a ceramic or glass bowl, combine the flank steak with brown mustard, red wine, and balsamic vinegar. Allow the steak to marinate for a minimum of 2 hours, ensuring the flavors infuse the meat.
2. Preheat the air fryer to 400 degrees F (204 degrees C) using the “Air Fry” function.
3. Line the drip pan with aluminum foil for easy cleanup.
4. Place the marinated flank steak in the air fryer oven perforated pan once the display prompts you to add food. Cook the steak for approximately 15 minutes, turning it twice during the cooking process to ensure even searing.
5. Remove the steak from the air fryer and let it rest for a few minutes before slicing it into thin strips.
6. Assemble the salad by combining the sliced steak with the sliced red onion, bell pepper, minced garlic, diced cucumber, and baby arugula in a large bowl.
7. Drizzle the extra-virgin olive oil over the salad, ensuring even distribution. Season the salad with kosher salt and freshly ground black pepper to taste.
8. Add the diced tomato, sliced avocado, and toasted pine nuts to the bowl.
9. Gently toss all the ingredients to ensure they are well combined and coated with the flavors of the marinade and dressing.
10. Serve the Steak and Avocado Salad at room temperature, allowing the flavors to meld harmoniously before savoring each delicious bite.

Tips:

• Adjust the marinating time based on your preference; longer marination can result in more intensely infused flavors.
• Feel free to customize the salad with your favorite vegetables, nuts, or dressings to create your signature variation.

Nutritional Information per Serving:

• Calories: 387
• Fat: 24.4g
• Carbs: 10.3g
• Protein: 31.7g
• Sugars: 4.6g
• Fiber: 4.1g

The Steak and Avocado Salad stands as a testament to the artistry of combining diverse flavors into a harmonious symphony of taste and texture. This recipe transforms a seemingly simple salad into a culinary masterpiece, uniting the robust richness of marinated flank steak with the velvety creaminess of ripe avocado and the refreshing crunch of crisp vegetables.

At the heart of this dish is the beautifully marinated flank steak—a canvas that showcases the marriage of brown mustard, red wine, and balsamic vinegar. This amalgamation of flavors infuses the meat with a captivating depth that tantalizes the senses. The air fryer method brings forth tender and succulent strips of steak, each boasting a delectable sear that locks in its juiciness.

The salad’s composition is a celebration of vibrant colors and diverse textures. The sliced red onion and bell pepper contribute a touch of sweetness and a satisfying crunch, while the minced garlic adds a subtle layer of piquant aroma. The diced cucumber lends a refreshing quality, and the baby arugula introduces a hint of peppery zest. Together, these ingredients create a delightful medley of flavors that dance on the palate.

The dressing of extra-virgin olive oil, kosher salt, and freshly ground black pepper adds a gentle seasoning that amplifies the innate flavors of the ingredients. The final flourish comes in the form of diced tomatoes, slices of creamy avocado, and toasted pine nuts, offering bursts of juicy sweetness, buttery indulgence, and nutty crunch.

As you savor each bite of the Steak and Avocado Salad, the complexities of taste unfold with every mouthful. The balance between the hearty steak and the fresh vegetables, coupled with the creaminess of avocado and the crunch of pine nuts, culminates in a sensation that’s both satisfying and invigorating.