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Turn barbeque or grill pan to medium high heat. Season flank steak with salt and pepper and place on grill with red onions. Grill flank steak for 7 minutes per side for medium doneness and allow it to rest for 10 minutes. When onions are caramelized, approximately 5 minutes per side remove from grill. Combine red wine vinegar, Dijon, and honey in a mixing bowl. Slowly drizzle olive oil into vinegar while whisking constantly. Pour vinaigrette over onions and toss.
Meanwhile, wash and dry lettuce, leaving all the leaves intact. Slice jalapenos, halve cherry tomatoes, crumble feta, and slice avocado. Place each ingredient in a separate bowl and set aside. To make herb salad, pick leaves of basil, mint and parsley and cut 1-inch batons from chives. Combine herbs and set aside.
Slice flank steak across the grain and place on a serving platter. Serve flank steak with various toppings and encourage guests to make hand rolls using lettuce as the wrap.
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