2-4stalks fresh rhubarbdepending on how thick they are
1/4cup60ml maple syrup
1/4cup60ml white wine vinegar
2tbsp30ml Dijon mustard
1/2cup120ml olive oil
Salt and pepper to taste
Instructions
Drizzle the avocado oil on the steak, and sprinkle with fresh thyme, garlic, balsamic vinegar and season with salt and pepper. Preheat grill to medium high heat (400 degrees F). Grill the steak for 5-6 minutes on each side, remove from the grill, and allow to rest for 10 minutes before slicing. Grill the rhubarb at the same time as the steak, for the same amount of time, flipping halfway. While the steak is resting, add all the ingredients for the dressing to a blender, and blend until completely smooth.
Combine the red onions with the red wine vinegar in a bowl. Stir. Set aside to allow them to pickle. To serve: slice the steak in thin slices. Divide the spinach, strawberries, feta, onions and pecans among two plates or shallow bowls. Top with the steak, and drizzle over the dressing. Serve immediately.
Pro Tip: This dressing keeps well in the fridge for up to a week, and just keeps getting better!