Healthy Paleo Flank Steak Niçoise Salad

My take on a Flank Steak Niçoise Salad! I don’t eat steak very often, but when I do, it feels like such a treat!! I made a Flank Steak Salad around the 4th of July and it made for great leftovers, pictured here!

The flank steak was from my monthly @moinkbox Use code: ‘BOWLOBSESSED’ to get $20 OFF your first Moink Box Click here. 

[lt_recipe name=”Healthy Paleo Flank Steak Niçoise Salad” print=”yes” ingredients=”For the Marinade:;1 pound Flank Steak, from @moinkbox;1/4 Cup olive oil ;1/4 Blueberry Balsamic {plain balsamic will do};Zest of one lime;½ lime, juiced;½ tsp. garlic powder;Pink salt & pepper to taste ;;*;For the Salad ;½ Cup fresh blueberries ;½ Cup fresh strawberries;½ Cup diced fresh diced jicama ;¼ white onion, diced;2 tsp. lime juice ;Handful of fresh cilantro ;Pink Salt & Pepper to taste;2 Cups organic arugula ;1 medium zucchini, spiralized into zoodles” ]Season Flank Steak with pink salt, pepper, and garlic powder. ;;Whisk all marinade ingredients in a bowl. Add Flank Steak to the marinade and coat in a shallow dish. Let sit overnight in the fridge, or at least 4 hours.;;The next day, remove the steak from the refrigerator 30 minutes before cooking. ;;On the stove top, heat a cast iron skillet with avocado oil. Remove beef flank steak from marinade and cook on high in the skillet for 5 minutes, {do not move the steak around}. Flip, and cook another 5 minutes, until golden brown. Let rest for 10 minutes before slicing, cut against the grain. ;;Place a bed of arugula and zoodles in a bowl, then layer the sliced flank steak on top. ;;Mix the berries, onion, jicama, cilantro, lime juice, pink salt & pepper in a bowl combine. Serve over flank steak salad. May finish with more olive oil, balsamic and lime juice if needed. Enjoy![/lt_recipe]