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Flank Steak & Avocado Chimichurri Salad
Ingredients
Steak Salad
- 1 Grass-fed flank steak
- sea salt
- garlic powder
- ground black pepper
- 1 cup corn (2-3 cobs), grilled
- 2-3 heads romaine, chopped
- 1 cup cherry tomatoes, halved
- 1/3 red onion, thinly sliced
- 2 carrots, thinly sliced or ribboned
- 1 cup baby bell peppers, sliced
- 1/2 cup cotija cheese
Avocado Chimichurri
- 1/2 cup fresh cilantro
- 1/2 cup fresh parsley
- 1/3 cup extra virgin olive oil
- 3 tbsp red onion
- 2 tbsp red wine vinegar
- 1 clove garlic
- 1/2 tsp sea salt
- 1/4 tsp cumin
- 1 pinch red chili flakes
- ground pepper, to taste
- 3/4 avocado, cubed
Instructions
Flank Steak Salad
- Prep the salad. Add romaine, cherry tomatoes, red onion, carrots and bell peppers to a large bowl. Set aside.
- Heat grill to 500 degrees F.
- Add the corn, grilling for ~15-20 minutes total, rotating the cobs every 4-5 minutes.
- Season flank steak with sea salt, garlic powder and ground pepper. Rub with evoo and grill for 5-6 minutes each side or until cooked to your preference. Remove from the grill and let it rest for 5-10 minutes.
Avocado Chimichurri
- Add all the chimichurri ingredients except the avocado to a food processor and pulse until smooth. Once it reaches desired consistency add cubed avocado and spoon together.
Assemble
- Thinly slice the flank steak against the grain and add it to the salad.
- Cut the corn off the cob and add it to the salad.
- Top with avocado chimichurri, cotija cheese, and red chili flakes. Enjoy!
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