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Flank Steak & Avocado Chimichurri Salad

You are going to love this Flank Steak & Avocado Chimichurri Salad. Made with tons of fresh and flavorful ingredients, it's the best summer salad you'll come back to time & time again.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 - 4
Author Rachael DeVaux

Equipment

  • large salad bowl
  • grill
  • Food processor

Ingredients

For the Salad:

  • 1 grass-fed flank steak
  • Sea salt to season the steak
  • Ground black pepper to season the steak
  • Garlic powder to season the steak
  • 2-3 heads romaine lettuce, chopped
  • 1-2 long carrots, thinly sliced or ribboned
  • 1 cup baby bell peppers, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup 2-3 cobs corn, grilled
  • 1/3 red onion, thinly sliced
  • 1/2 cup cotija cheese

For the Avocado Chimichurri:

  • 1/2 cup fresh cilantro
  • 1/2 cup fresh parsley
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red onion
  • 2 tablespoons red wine vinegar
  • 1 garlic clove
  • 1/2 teaspoons sea salt
  • 1/4 teaspoon cumin
  • Pinch of red chili flakes
  • Ground black pepper to taste
  • 3/4 avocado, cubed

Instructions

Salad:

  • Prep the salad ingredients. Add romaine, carrots, baby bell peppers, cherry tomatoes and red onion to a large bowl. Set aside.
  • Heat grill to 500 degrees F.
  • Add the corn, grilling for about 15-20 minutes total, rotating the cobs every 4-5 minutes.
  • Season flank steak with sea salt, garlic powder and ground pepper, and rub with EVOO. 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 chimichurri ingredients, except the avocado, to a food processor and pulse until smooth.
  • Once it reaches desired consistency, add cubed avocado and spoon together.

To Assemble:

  • After the steak has rested for 5-10 minutes, thinly slice against the grain and add it to the prepped salad bowl.
  • Cut the corn off the cob and also add to the salad.
  • Top with avocado chimichurri, cotija cheese, and red chili flakes. Enjoy!

To Store:

  • Refrigerate any leftovers, storing the salad, steak and avocado chimichurri separately in airtight containers, for up to 2-3 days.