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.
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!