1-1.5 lbs prime rib or flank steak, cooked to temperature
8 oz arugula or spinach
2 cup cherry tomatoes, halved
1 English cucumber, diced
2 avocadoes, sliced
1/4 cup red onions, thinly sliced
2 medium-hard boiled egg, sliced
Salt
Pepper
Creamy Balsamic Vinegar dressing

1 -1.5 lbs prime rib or flank steak, cooked to temperature 8 oz arugula or spinach 2 cup cherry tomatoes, halved 1 English cucumber, diced 2 avocadoes, sliced 1/4 cup red onions, thinly sliced 2 medium-hard boiled egg, sliced

1. Thinly slice steak across the grain

2. Add greens, tomatoes, cucumber, avocadoes, red onions, eggs, and dressing (to taste) in a large bowl.

3. Add a small pinch of salt and a good pinch of pepper to the salad bowl.

4. Toss all ingredients in salad bowl, with hands or tongs, until evenly distributed and evenly coated in dressing.

5. Add to two bowls, and top with steak. Serve and enjoy.