MLA American 'Fiesta' Aussie Skirt Steak Salad

Ingredients

For the marinade:

•  1 each roughly chopped brown onion
• 1/4 cup balsamic vinegar 
• 2 tsp extra virgin olive oil 
• 1/4 tsp freshly ground pepper 
• 1/2 bunch coriander, including stalks

For the steak:

•  2 pounds trimmed Aussie grassfed beef skirt steak
• 1 each yellow pepper, seeds and stem removed, sliced thickly lengthwise 
• 1 each red pepper, seeds and stem removed, sliced thickly lengthwise
• 2 each yellow onions sliced thinly into rounds 
• 1 tbsp extra virgin olive oil 
• 2 large quartered vine-ripened tomatoes 
• 1 tbsp balsamic vinegar
• Sea salt and freshly-cracked pepper to taste 

To serve:

•  1 bunch washed arugula
• 14-ounce tin rinsed borlotti beans 
• 2 each sliced avocados, ripe 
• Extra virgin olive oil to taste

Chef Notes:

• You can serve salad rolled up as burritos in store-bought, warmed flour tortillas as a “do-it-yourself” rustic dinner in the center of the table. 
• Leftovers can be wrapped up in a wrap the night before in foil and toasted the next day for lunch. 
• Can serve with tinned refried beans instead of whole borlotti beans. 
• You can substitute any soft cheese here such as goat cheese, grated tasty or labne (Mediterranean yogurt cheese)