ingredients

• 1 ½ lb flank steak 
• 1 teaspoon paprika 
• ¾ teaspoon cracked black pepper
• ½ teaspoon garlic powder 
• ½ teaspoon salt 
• 1 small whole wheat baguette, chopped and toasted 
• 2 cups arugula 
• 1 cup halved cherry tomatoes 
• 1 avocado, sliced 
• 4 oz blue cheese, crumbled
• ⅓ cup olive oil 
• 2 tablespoons red wine vinegar 
• Pinch of salt

cooking

1. Spray an outdoor grill with non-stick spray and heat grill to medium heat. 
2. In a bowl, combine the paprika, black pepper, garlic, powder, and salt. Rub both sides of the steak with the spice rub and grill steak for 5-6 minutes a side or until the steak reaches 145 degrees (or desired degree of doneness). Remove steak and allow it to rest for 5 minutes before cutting into slices. 
3. Divide the arugula between 4 plates. Top salad with tomatoes, avocado, steak, blue cheese and toasted bread cubes.
4. In a bowl, whisk together the olive oil, vinegar and salt. Dress salad with dressing before serving.