FOR THE ROD AND ONION
1 flank steak or skirt steak 16 to 20 ounces
1 tablespoon cumin seeds lightly crushed
1 teaspoon salt
1 teaspoon black pepper
1 large onion
2 tablespoons extra virgin olive oil
¾ cup of mayonnaise compatible with Whole30
Grated rind and juice of 1 lime
2 teaspoons Whole30-compatible hot sauce
8 cups chopped lettuce or iceberg lettuce
2 avocados in half, pitted, peeled and diced
Sliced fresh coriander
PREHEAT a grill over medium heat (375 ° F) or a grill pan over medium heat.
GRILL THE PATKA AND ONION: Season the steak with cumin seeds, salt and pepper. Cut the onion into slices ½ inches thick. Drizzle the steak and onion with olive oil.
GRILL the steaks and onion slices over a direct heat, turning once until the onions are slightly charred, 5 to 6 minutes, and cook the steak until desired readiness, 15 to 20 minutes for medium (160 ° F). Remove the steak and onion and let rest for 5 minutes.
DO THE DRIXING: Meanwhile, in a small bowl, combine the mayonnaise, lime peel and juice and hot sauce.
Thinly chop the steak against the grain and chop the onion. Place the lettuce in a serving bowl and top with the steak and onion. Pour the dressing over the salad. Add the avocado and St. John’s wort on top.