Spring Flank Steak Salad

This flank steak salad sure was a hit tonight! It was once again ridiculously hot out today, so I decided that my BBQ was the best cooking source for the evening! This is loaded with flavour and fresh veggies (that I of course also grilled on the BBQ) and the “dressing” is a less intense version of a chimichurri sauce. It was actually quite refreshing.



For the steak-

  • 1 flank steak, pounded to a half inch, or at least the same thickness throughout
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp fresh ground salt
  • 1 tsp coriander
  • 1 tsp cumin

For the “Dressing” –  you don’t HAVE to grill all of these, you can simply just puree them all together uncooked.

  • 1 Avocado, halved – grilled
  • 1/2 large bunch of cilantro, rough chopped (I did not grill this.)
  • 2 cloves garlic, grilled
  • 1 bunch of green onions, whites and greens – grilled and rough chopped
  • juice and zest of 2 limes (also grilled the limes.)
  • 1/4c EVOO
  • 1/4c water
  • 2 tbsp honey
  • 1 jalapeno pepper, grilled
  • salt and pepper, to taste

For the salad-

  • 1 head lettuce of your choice, chopped into 1″ pieces
  • Fresh peas
  • 1 leek, sliced
  • 1 green pepper, sliced



  1. Heat your outdoor grill to a medium heat. Pat flank steak dry with paper towel, and make small slits against the grain. Do not slice all the way through, maybe only 1/4 of an inch. In a small bowl, mix together your steak spice rub ingredients. Once mixed well, slather on both sides of the steak. Place on the BBQ. Cook for about 5-7 minutes on one side. Flip the steak over and continue cooking until a meat thermometer reads 125F. Remove the steak from the grill to a cutting board and cover it with tin foil to rest.
  2. While your steak is resting, add your halved limes, green onions, avocado, green pepper, garlic and jalapeño pepper to the grill. Let them get a nice char on both sides, and then remove them from the grill. Put the green pepper to the side, as this is not a sauce ingredient.  Place your avocado, cilantro, garlic, green onions, lime juice and zest, EVOO, water, jalapeño pepper, salt, pepper and honey in a blender or food processor. Process until nice and smooth. Taste, and season more if need be.
  3. In a skillet over medium heat, add a tbsp of EVOO. Saute your leeks and peas for a couple minutes until the leeks are softened. Remove from heat.
  4. In a large bowl, assemble your salad ingredients – lettuce, peas, green peppers and leeks.
  5. Slice your steak thinly against the grain and add it to the salad bowl. Add some dressing, and toss the salad to mix. Add more dressing if desired.


Banana bread – A healthy version!

So, my friend Sara made a kick butt banana bread a few weeks ago, and I wasn’t paying enough attention to remember her recipe. And then she wouldn’t tell me the recipe afterwards (thanks Sara! haha!) So I had to kind of come up with my own! So this version of banana bread has no butter, and no granulated sugar. Yes! Here we go!


Ingredients: (Makes 10 mini loaves)

-3/4 c avocado, mashed

-1 c pitted dates, finely chopped

-2 eggs

-3 ripened bananas

-1 1/3 tbsp milk

-2 c flour (additional flour if needed.)

-1 tsp baking soda

-1/2 c chocolate chips


Preheat oven to 350f.

In a bowl, combine the avocado and the dates. Mix well. Add eggs, mix. Add milk, bananas, mix again (I just used a potato masher to do all of this mixing. You can use a blender if you prefer. I like the chunky bits in my bread!) Add flour and the baking soda. Mix until blended. Stir in the chocolate chips. Grease a couple loaf pans (I used a pan with 10 mini loaves) Add the batter to the pan. Bake for 20-30 mins depending on the size of your pans. It will be done once you can insert a tooth pick and have it be clean when it comes out.

This is an amazing recipe! You can’t even taste that there’s avocado’s and dates in there!!