· Cooking spray· 1 large red onion, cut into 1/2-in.-thick slices· 2 tablespoons extra-virgin olive oil· 1 tablespoon balsamic vinegar· 1/2 teaspoon kosher salt· 1/4 teaspoon freshly ground black pepper· 3 medium heirloom tomatoes, sliced· 1 (5-oz.) container baby arugula· 8 ounces cooked salt-and-pepper-seasoned flank steak· 1 ripe peeled avocado, sliced· 1/2 cup thinly sliced basil· 1/4 cup sliced almonds, toasted
Step 1Heat a grill pan over high heat. Coat pan with cooking spray. Add onion slices to pan; grill 10 minutes or until tender, turning occasionally. Place onion in a bowl; cover with plastic wrap. Let stand 10 minutes. Combine oil, vinegar, salt, and pepper in a large bowl, stirring with a whisk. Add onion slices and any accumulated juices to oil mixture. Add tomatoes; toss gently to coat. Let stand 15 minutes, stirring occasionally. Stir in arugula. Divide tomato mixture evenly among 4 plates; top evenly with steak and avocado. Sprinkle with basil and almonds.