1. Prepare outdoor grill for direct grilling over medium-high heat. Rub steaks with 1½ teaspoons oil; sprinkle with ¼ teaspoon each salt and pepper. Brush onion with 1½ teaspoons oil.

2. Place steaks and onion on hot grill rack; cover and cook onion 4 minutes or until lightly charred, turning once; cook steaks 10 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness, turning once. Transfer onion and steaks to cutting board; tent steaks with foil and let stand 10 minutes. Cool onion and chop; slice steaks against the grain. .

3. In large bowl, whisk together vinegar and ¼ teaspoon each salt and pepper; whisking constantly, slowly drizzle in remaining 2 tablespoons oil. Add spring mix, tomatoes, avocados and onion; toss. Serve salad topped with cilantro, almonds and steak.

Chef Tip: Steaks and onion can also be grilled on the stovetop on a grill pan over medium-high heat. .

• 31 g Fat
• 6 g Saturated fat
• 70 mg Cholesterol
• 384 mg Sodium
• 22 g Carbohydrates
• 11 g Fiber
• 7 g Sugars
• 30 g Protein