• 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil
  • 1 pound skirt or flank steak, trimmed
  • 4 cups baby mixed greens
  • 2 cups chopped tomatoes
  • 4 pieces bacon, cooked and crumbled
  • 1/2 cup thinly sliced red onion
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic
  • Salt and Pepper to taste


Heat Fire Disc to high heat. Combine paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper in a small bowl. Brush olive oil evenly over steak. Add the rub to both sides of the steak, pressing to coat fully. Place in the center of the disc and sear the steak for four minutes per side. Remove and let stand 15 minutes before slicing. Combine mixed greens, tomatoes, bacon, and red onion in a large bowl. In a separate bowl, combine vinegar, oil, mustard, garlic, salt, and black pepper. Stir with a whisk and toss with salad mixture. Top salad with sliced steak.