Chimichurri Steak Salad, made with crisp salad greens, creamy avocado, and crunchy veggies combined with succulent, marinated flank steak and a homemade chimichurri dressing make this the ultimate salad!
1.5lbflank steak marinated in The Best Carne Asada marinade for 3 hoursgrilled and set aside to cool (link to carne asada marinade in post)
8oz.romainechopped
5oz.herb saladsee notes
1cupdiced red bell pepper
1.5cupsliced cucumber
1/2cupthinly sliced red onion
salt & pepper to taste
2avocadosdiced
Cilantro Chimichurri
2garlic cloves
3cupsfresh Italian parsley
2cupsfresh cilantro
1.5tsp.red wine vinegar
1/4tsp.dried oregano
pinchred pepper flakes
1/2cupolive oil
salt & pepperto taste
Instructions
Make Cilantro Chimichurri dressing
Add ingredients under "Cilantro Chimichurri" to a food processor and blend until there are no chunks of garlic. Alternatively, if you have a mortar & pestle, you can prepare this in that too! Enjoy!
Make salad
In a large bowl, combine the romaine, herb salad, red bell pepper, cucumber, and red onion. Pour all but 2-3 tbsp of the Cilantro Chimichurri over the salad and toss to coat well - if desired, add more red wine vinegar to the chimichurri to thin it out a little bit. Season to taste with salt & pepper and add the avocado, gently tossing, being sure not to smash the avocado.
Slice your grilled flank steak across the grain and carefully transfer it from the cutting board to the top of the salad. Drizzle the remaining 2-3 tbsp of reserved Cilantro Chimichurri over the flank steak and serve. Enjoy!