This salad features marinated skirt steak, but you could also use flank steak or a top sirloin cut. Marinating for at least an hour tenderizes the meat and infuses it with flavor; marinating before grilling also helps to cut down on potentially harmful compounds associated with grilling meat. —WinnieAb
Mix lemon juice with other marinade ingredients and pour into a large glass bowl or resealable plastic bag. Mix well and add the steak, turning to coat on all sides. Allow to marinate for at least 1 hour or as long as overnight.
Heat your grill to high. When the grill is very hot, grill the steak. It should take 4-5 minutes per side for medium-rare. Place on a cutting board and allow to rest covered with foil for a few minutes before slicing.
Assemble the salad
In a large bowl, toss the arugula, tomatoes, and avocado. Slice and add the steak (make sure to slice the steak across the grain, especially if it is flank steak).
Pour the dressing over the salad and mix well. Garnish with the crumbled goat cheese. Season with sea salt and fresh ground pepper, if desired, before serving.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.