Prep time: 20min Total time: 20min
1 pound “Churrasco” or skirt steak - cooked, chilled and sliced
1/4 cup red onion, very thinly sliced
1/8 cup red wine vinegar
1/8 cup white wine vinegar
1/3 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1 1/2 pounds mixed tomatoes, halved
1 large avocado - peeled, pitted and cut into cubes
1/8 cup cilantro, chopped
1/4 cup blue cheese or gorgonzola
Kosher salt & pepper, to taste
In a medium-size bowl, whisk the red onion with red and white wine vinegar, let stand for 10 minutes.
After 10 minutes remove the onions from the vinegar and set aside.
Whisk in the olive oil, mustard, and honey to the vinegar and season with salt and pepper. Add the tomatoes and toss to coat.
On a large serving plate, place the steak and tomatoes, top it with onions, avocado, cheese, and cilantro. Drizzle more of the vinegar mixture and season with more salt and pepper to taste.