Here’s what you’ll need:

1 pound flank steak (order from Custom Quality Meats)

Fresco Spice Blends Rustic Rub & Garlic Blend

Olive Oil

5 cups mixed greens (Berry Hill Farm, Master Plan Farm, Country Garden Farm Market or Hawkins Family Farm)

1 cup cherry tomatoes (Master Plan Farm)

2 avocados, diced

1 cup shredded carrots (Berry Hill Farm)

½ red onion, sliced or green onions (Fishburn Farms)

For the honey mustard dressing:

2 tablespoons whole grain mustard (Masters Hand BBQ or S&B Sales)

2 tablespoons honey (M&C Honey)

2 tablespoons lemon juice

1 tablespoon olive oil

¼ teaspoon salt (Fresco Spice Blends)

¼ teaspoon pepper

Here’s what you’ll do:

PREPARATION

1. Season both sides of the flank steak generously with Rustic Rub and Garlic Blend.  Massage the spices into the steak well.

2. In an oiled skillet, cook steak for 2-3 minutes on both sides (depending on desired doneness), flipping once.  (I prefer to grill it).

3. Remove steak from skillet and allow to rest on a cutting board for 10 minutes. Allowing the steak to rest before cutting it allows the juices to resettle .

4. While the steak rests, combine the mustard, honey, lemon juice, olive oil, salt, and pepper in a small bowl. Whisk to combine. Set aside.

5. Assemble the salad with mixed greens, cherry tomatoes, avocados, shredded carrots, and red onion. Top with cut steak.

6. Serve with dressing and enjoy!