1 lb. flank steak rubbed with 2 T. olive oil and seasoned with kosher salt, pepper, and rub of your choice
3 cups baby spinach
3 avocados, pitted, peeled, sliced and drizzle with lemon juice
3 fresh tomatoes, sliced
1 English cucumber peeled and sliced
Pre-heat grill to medium high
Grill steak, covered, 4 minutes per side, or to 150 on an instant read thermometer, for medium rare. Remove steak from grill, tent with foil, and let rest 5 minutes. Thinly slice meat against the grain.
Layer spinach, avocados, tomatoes, and cucumber in serving bowl or plate
Top with steak slices and serve with bleu cheese or poppy seed dressing
