Steak Chimichurri Salad

Ingredients

• 220 g flank steak
• 1 small head romaine
• 150 g cherry tomatoes
• 1/2 large cucumber
• 1 small red onion
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp chopped parsley
• 1 tbsp red wine vinegar
• 1 garlic clove
• to serve avocado

Method

1. Step 1

   Slice the 220 g flank steak thinly against the grain so it stays tender when cooked.

2. Step 2

   Season the flank steak with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, then cook it in a hot pan until browned and cooked through. Let it rest while you build the salad.

3. Step 3

   Chop the romaine (1 small head), halve the cherry tomatoes (150 g), dice the cucumber (1/2 large), and slice the red onion thinly (1 small).

4. Step 4

   In a jar or bowl, whisk together the ingredients for the chimichurri dressing until smooth and glossy.

5. Step 5

   Add the greens and prepared vegetables to a large bowl and toss lightly with half of the dressing.

6. Step 6

   Slice or flake the cooked flank steak and place it on top of the salad. Add any warm ingredients last so the greens stay fresh.

7. Step 7

   Spoon over the remaining dressing, add avocado and parsley, and serve right away.