No matter where you live, from San Diego to New York City, the spring brings people back outside more often and in some sense of the term back to life. Things start moving again and we spend more time outside than inside to enjoy the change in seasons. Being outside also means cooking outside, so warm up that Weber and fill the ice chest 'cause it's grilling season!
We made this recipe when we still lived in NYC and it was great - made it feel like we could have a BBQ even though we only had a 380sq foot studio with 1 window and no outdoor space to grill. So when we made this in NYC the steak was seared in a skillet and baked, which was fine but now it was time to do it right. Not to mention in NYC we had mozzarella cheese in it to add some nice texture, but the Californian's in us now have us leaning on Avocado for that creamy texture. All in all, the recipe kind of flipped and we are happy that we waited to post it! :) a sun-drenched Napa Cabernet Sauvignon/Merlot is aces with this recipe, but also don't be afraid to try a higher acid white to play off the carbonized meat, acidic fruits and balsamic glaze. If you're feeling really in the spring spirit - this is a Rosé's pairing as well!
Pre-heat your grill to 550 or 600 and take your steak out of the fridge to settle to room temperature. Rub graciously all over with salt and pepper and lightly brush with olive oil. Begin by adding all your ingredients to the bowl, except for the balsamic which we will add at the end so we keep our ingredients fresh. Slice, chop, dice - whatever you want to do with the Avocado and Red Onion is up to you. We like to dice up our avocado (easier to grab with a fork) and thinly slice the red onions - but its just preference.
When everything else is in the bowl (Avocado, Red Onion, Berries, Greens, Micro Greens), check your grill to see if you are up to temperature yet. My two grill burner can only get up to about 500 or 550, so that will do but the goal here is a quick sear on both sides and then let the steak rest off the heat. Its such a thin steak we want to avoid overcooking it while also locking in as much flavor as we can.
You should always let protein cool to room temperature before searing it, but once at room temperature and coated in salt and pepper, lay on your grill and cover for 2 minutes. After 2 minutes, flip the steak and sear for 2 more minutes. This will get your steak to about medium rare, if you want medium or more well done, you can add time as desired (3min each side for medium, 4 for well done). Let the steak rest off the heat for at least 10min before cutting into it.
Drizzle on your balsamic glaze and then toss into the salad to coat as desired. A little fresh pepper is a nice addition here or you can wait until you plate. Serve all your guests the salad and top with as many slices of steak as you are willing to part with. Enjoy!