YIELD: 4-6 servings For the tomato and avocado salad: 2 pints fresh cherry tomatoes, cut in half 3 avocados, cleaned and cut into slices 1 bunch cilantro, roughly chopped 2 cloves garlic, chopped salt and fresh ground pepper, to taste 3 Tbsps. extra virgin olive oil 2 Tbsps. white balsamic vinegar For the steak: 3 cloves garlic, chopped 1 ½ tsps. fresh ground black pepper kosher salt, to taste 2 (1 ½ lb. each) hanger steaks, fully trimmed, cut in half ...

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