We love a good grill night, especially during the Spring. Chilled wine, outdoor card games by the herb garden with the pup sleeping at our feet... nothing better. This salad is perfect for a cool spring afternoon or evening. With fresh arugula and orange slices, the salad it bright and fresh, but also hearty and filling with the potatoes and avocado chunks. A perfect mix of savory and sweet. Obviously, the grill will have to be fired up for this one - because that's the only way to have proper steak. Enjoy this dish during the week or with friends at the BBQ, it'll definitely be a crowd favorite.
Preheat your oven to 425 degrees Farenheight. Slice your Potatoes in halves and toss them in olive oil, a dash of salt and pepper to taste. Place them on your baking sheet, cut-side-down. Once at temperature, put your potatoes in to bake for 45 minutes. After 45 min, take them out and let cool for 5 min. Use a spatula to remove them.
To combine the salad, add your Arugula, Navel Orange slices, Avocado, Potatoes and Avocado Dressing together in a medium to large bowl and toss the salad, using tongs, to evenly coat the dressing and mix the ingredients.
Preheat your grill to 550-600, rub steak with copious amounts of salt & pepper, let come to room temperature before grilling. Sear on each side for 3 minutes for medium, 2 minutes for medium-rare, 4 minutes each side for medium well. Let sit for 5 min, cut and serve hot.
When ready to plate, serve your salad portions and top with cuts of Flank Steak.