Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak ~2 lb (feeds 5 with leftovers minimal) $16.99/lb (reg)
• Simple Truth Organic® Whole Baby Bella Mushrooms 16 oz, sliced $5/16 oz (reg)
• Organic Jumbo White Onion 1 large, sliced $2.79 each (reg)
• Organic Green Leaf Lettuce or Iceberg Lettuce 1 head, chopped $3.49 each (reg)
• Fresh Organic On-the-Vine Tomatoes 1 lb, chopped $3.99/lb (reg)
• Fresh Organic Large Ripe Avocado 2 avocados, sliced $3.50 each (reg)
• Organic Garlic 4 cloves, minced $6.99/lb (reg)
• Organic Ginger Root (optional) 1 tsp grated (optional for zing) $5.99/lb (reg)
• Limes (or lemons) 2, cut into wedges
• Olive oil 5 Tbsp, divided
• Ground cumin 2 tsp
• Smoked paprika or chili powder 2 tsp
• Salt & black pepper To taste
• Vinegar (or extra citrus) 1 Tbsp (for salad)

Instructions

1. Marinate steak (15–60 min): Mix 3 Tbsp olive oil, garlic, cumin, paprika/chili powder, 1 1/2 tsp salt, pepper, and juice of 1 lime. Rub onto flank steak; rest at room temp while you prep veg.
2. Heat grill: Medium-high. Clean and oil grates.
3. Sauté veg (stove): In a large skillet over medium-high, add 1 Tbsp oil. Sauté onions 3–4 min, then add mushrooms and cook until browned, 8–10 min. Salt/pepper to taste. (Add optional ginger in last 30 seconds.)
4. Grill steak: Grill 4–6 min per side (for medium-rare depending on thickness). Rest 10 min.
5. Make salad: Toss lettuce + tomatoes with 1 Tbsp olive oil + vinegar (or lime) + salt/pepper. Top with avocado slices.
6. Slice + serve: Slice steak thinly against the grain. Put steak, mushrooms/onions, and salad on platters with lime wedges for squeezing at the table.