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Flank Steak & Avocado Chimichurri 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
- 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
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.
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.
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!