I am just feeling crazed today! My mind is in a million different places and I just can’t seem to focus and finish one thing! I need to make a list……and drink some wine. Yes, definitely wine should help. Nights like these are usually the prime candidate for “popcorn for dinner”, but I already did that once this week so I’m going to have to refrain from a repeat. Instead I’m going to throw a bunch of stuff on the grill, then mix it all together. Oh yeah, that should be easy enough.
This seems to be happening to me a lot lately. I would love some feedback on what your go-to, super fast, easy meals are!
Grilled Flank Steak with Onions, Avocado and Tomatoes recipe from Cooking Light
- 2 medium red onions, cut into 1/2-inch-thick slices
- 1 1/2 pounds flank steak, trimmed
- 2 cups cherry tomatoes, halved
- 1/4 cup balsamic vinegar
- 1 ripe peeled avocado, cut into 8 wedges
Preheat grill to high heat. Lightly coat onions with cooking spray. Place onions on grill rack; grill 10 minutes on each side or until tender. Place onions in a medium bowl; cover tightly with foil. Keep warm. Lightly coat steak with cooking spray; sprinkle steak with 3/4 teaspoon kosher salt and 3/4 teaspoon black pepper. Place steak on grill rack; grill 6 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices. Add tomatoes, balsamic vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to onions; toss gently to combine. Divide steak evenly among 6 plates; top with 1/2 cup tomato mixture. Cut avocado wedges in thirds crosswise. Top each serving with 4 avocado pieces.