• 1 lb. flank steak

  • 2 medium red onions, cut into 1 cm rings

  • 1/4 Cup red wine vinegar

  • 1 tsp. Dijon mustard

  • 1 tsp. honey

  • 3/4 cup extra virgin olive oil

  • 2 medium Boston lettuce heads

  • 5 medium jalapeno peppers

  • 1 pint cherry tomatoes

  • 1/2 cup feta cheese

  • 1 large avocado

  • 1/2 cup chives, cut to 1 inch pieces

  • 1/2 cup basil leaves

  • 1/2 cup mint leaves

  • 1/2 cup parsley, curly

  • Salt & Pepper


  • 1.

    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.

  • 2.

    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.

  • 3.

    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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Posted by Rebecca830Report
Why does Julie's special ingredients get no recognition? For ex: what was the special salt she used?