Good, Clean Eats

Since moving to California, there's nothing I love more than cooking clean eats with fresh ingredients grown locally. Recently I whipped up this particularly gorgeous summer salad, which turned out as mouth-wateringly good as it did photogenic.

Flank Steak Summer Salad

Flank Steak Summer Salad

Flank Steak Summer Salad

Serves: 2


  • Wild arugula (~7 oz.)
  • Flank Steak (~12 oz.)
  • Trader Joe's Champagne Pear Vinaigrette
  • Mini heirloom tomatoes
  • Blue cheese crumbles
  • Avocado
  • Hard boiled egg
  • Shallot Gold


Season your flank steak with salt and pepper, then grill or pan-fry to perfection using your favorite technique (my go-to for pan-fried flank steak perfection is here). Let the steak sit 10 minutes before cutting, then slice thin strips against the grain.

Lay down a bed of wild arugula and top with sliced avocado, sliced egg, tomatoes, shallot gold, flank steak and blue cheese crumbles. Dress lightly and serve.

Pairs well robust red wine. Cheers!