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Flank Steak & Avocado Chimichurri Salad

Servings 4
Author Rachael DeVaux


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


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.


  • 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!