Grilled Steak and Charred Onion Salad

Serves 4

The creamy dressing for this salad has just three ingredients—mayo, lime juice and zest, and hot sauce—but it tastes like there’s much more going on. It’s a perfect accompaniment to the cumin-spiced steak.

Prep: 15 minutes

GRILL: 20 minutes

Total: 35 minutes

• FOR THE STEAK AND ONIONS
• 1 flank steak or skirt steak (16 to 20 ounces)
• 1 tablespoon cumin seeds, lightly crushed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large onion
• 2 tablespoons extra-virgin olive oil

• FOR THE DRESSING
• ¾ cup Whole30-compliant mayonnaise or Basic Mayonnaise
• Grated zest and juice of 1 lime
• 2 teaspoons Whole30-compliant hot sauce
• 8 cups chopped butterhead or iceberg lettuce
• 2 avocadoes, halved, pitted, peeled, and diced
• Chopped fresh cilantro

Preheat a grill to medium-high heat (375°F) or a grill pan over medium-high heat.

GRILL THE STEAK AND ONIONS: Season the steak with the cumin seeds, salt, and pepper. Cut the onion into ½-inch-thick slices. Drizzle the steak and onions with the olive oil.

Grill the steak and onion slices over direct heat, turning once, until the onion is lightly charred, 5 to 6 minutes, and the steak is cooked to desired doneness, 15 to 20 minutes for medium (160°F). Remove the steak and onion and let rest for 5 minutes.

MAKE THE DRESSING: Meanwhile, in a small bowl, combine the mayonnaise, lime zest and juice, and hot sauce.

Thinly slice the steak against the grain and coarsely chop the onions. Place the lettuce in a serving bowl and top with the steak and onions. Drizzle the dressing over the salad. Top with the avocado and cilantro.