Grilled Steak & Chimichurri Salad

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 6 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh parsley
• 1/4 cup fresh cilantro
• 3 cloves garlic
• 3 tbsp red wine vinegar
• 1/2 cup olive oil (for chimichurri)
• 1/4 tsp red pepper flakes

Method

1. 1

   Season steak with salt and pepper, sear in 2 tbsp olive oil over high heat 4-5 minutes per side for medium-rare.

2. 2

   Rest the steak on a cutting board for a full 10 minutes before slicing — cutting into it early lets all the juices spill out onto the board instead of staying in the meat.

3. 3

   Blend parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes for the chimichurri.

4. 4

   Slice the rested steak thinly against the grain.

5. 5

   Toss greens and tomatoes, top with sliced steak, and drizzle generously with chimichurri.