Brava Steak Salad

Brava Steak Salad

Avocado and cherry tomatoes

Brava

Serves 2

Active Time:

~10 min

Total Time:

~23 min


Ingredients

  • 1 cup sliced red onion (¼-inch-thick slices)
  • 1 skirt steak (12–14 oz)
  • 2 cups baby arugula
  • ½ cup halved cherry tomatoes
  • 1 head radicchio, cored and coarsely chopped
  • 1 avocado
  • 2 tablespoons red wine vinegar
  • 2 radishes, thinly sliced
  • ¼ cup crumbled blue cheese

From Your Pantry

cooking oil

extra virgin olive oil

kosher salt and black pepper

flaky sea salt

Equipment

mixing bowls

Brava metal tray

Nutrition Information

Allergens: Milk

Tags

  • Chef's Picks
  • Lunch
  • Dinner
  • American
  • Beef
  • Californian
  • Gluten Free
  • Metal Tray
  • Recipes
  • Vegetables
  • Weekend
  • Weeknight
  • Year Round

  1. step
    1

    Prep onion & steak

    • In medium bowl, toss together red onion, ½ teaspoon cooking oil and a pinch of kosher salt.
    • Evenly spread onion in Zone 3 of Brava metal tray.
    • Pat steak dry with paper towels. Season steak on both sides with a pinch of kosher salt and pepper.
    • Place steak lengthwise in Zone 1 and Zone 2 of metal tray.

  2. step
    2

    Cook onion & steak

    • Slide metal tray into top shelf.
    • Select “Brava Steak Salad” on your Brava touchscreen and follow instructions.
    • While food cooks, prepare salad and vinaigrette.

  3. step
    3

    Make salad & vinaigrette

    • In large bowl, toss together arugula, cherry tomatoes and radicchio.
    • Halve avocado lengthwise and remove pit and skin. Slice avocado and set aside.
    • In another medium bowl, combine red wine vinegar, 2 tablespoons extra-virgin olive oil and a pinch of kosher salt; stir well.

  4. step
    4

    Slice steak, finish salad & serve

    • Transfer onion to bowl with vinaigrette; let stand while slicing steak.
    • Thinly slice steak across the grain. This will stop the cooking process and maintain your preferred doneness.
    • Arrange steak on individual plates.
    • Using fork, remove onion from vinaigrette and set aside.
    • Season salad with a pinch of flaky sea salt and pepper. Add vinaigrette and toss well.
    • Arrange salad next to steak. Garnish salad with onion, avocado, radishes and blue cheese.