Chimichurri Steak Salad

Nutrition Information

Ingredients

• 1.5 lbs Flank steak
• 8 cups Mixed greens
• 2 cups Cherry tomatoes (halved)
• 1 Cucumber (sliced)
• 1/2 Red onion (thinly sliced)
• 1 cup Fresh parsley (packed, chopped)
• 1/2 cup Fresh cilantro (packed, chopped)
• 6 cloves Garlic (minced)
• 1/4 cup Red wine vinegar
• 1/2 cup Olive oil
• 1/2 tsp Red pepper flakes
• 1 tsp Dried oregano

Instructions

1. 1

   Make chimichurri: Combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, oregano, salt, and pepper in a bowl

2. 2

   Mix well and let sit at room temperature while cooking steak

3. 3

   Remove steak from refrigerator 30 minutes before cooking

4. 4

   Season generously with salt and pepper

5. 5

   Preheat grill or grill pan to high heat

6. 6

   Grill steak for 5-6 minutes per side for medium-rare (130-135°F)

7. 7

   Remove to a cutting board and tent with foil

8. 8

   Rest for 10 minutes

9. 9

   While steak rests, arrange mixed greens on a large serving platter

10. 10

    Top with cherry tomatoes, cucumber slices, and red onion

11. 11

    Slice steak thinly against the grain

12. 12

    Arrange steak slices over the salad

13. 13

    Drizzle chimichurri generously over everything

14. 14

    Toss gently at the table or serve as composed salad

15. 15

    Serve with extra chimichurri on the side