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Flank Steak Salad with Chimichurri: A Perfect Summer Delight

With summer in full swing, it’s time to fire up the grill and indulge in refreshing salads that celebrate the season’s vibrant flavors. Today, I bring you a recipe that combines tender grilled flank steak, crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, and a symphony of other ingredients that will make your taste buds dance. This Flank Steak Salad with Chimichurri is not only packed with nutritious goodness but also bursting with mouthwatering flavors. Let’s dive into the recipe and create a delightful salad that will be the star of your summer gatherings!

Recipe:

Ingredients: Enough for 4 people:
– 1 pound flank steak
– Salt and pepper to taste
– 1 tablespoon avocado oil
– 1 head romaine lettuce, washed and chopped
– 1 cup cherry tomatoes, halved
– 1 cup corn kernels, cooked and cooled
– 1 ripe avocado, sliced
– 1/2 small red onion, thinly sliced
– 1/2 cup Cracked Pepper Toscano Cheese (or substitute with havarti, feta, or blue cheese)
– Chimichurri sauce (store-bought or homemade)
– Buttermilk Ranch dressing (store-bought or homemade)

Instructions:

1. Let’s start by preparing the star of our salad: the flank steak. Preheat a stove-top grill pan or a regular frying pan over medium-high heat.

2. Season both sides of the flank steak generously with salt and pepper. This will enhance the flavors as it cooks.

3. Add avocado oil to the preheated pan. The oil will help create a beautiful sear and prevent the steak from sticking.

4. Gently place the seasoned flank steak onto the hot pan. Cook for approximately 3 mins on each side or longer if you want it more cooked.

5. Add lettuce, tomatoes, cheese, red onion, avocado and cooked steak to a salad.

6. Top with chimichurri and ranch.

7. Enjoy!

Print Pin

Flank Steak Salad with Chimichurri

Servings 4

Ingredients

  • 1 pound flank steak
  • Salt and pepper to taste
  • 1 tablespoon avocado oil
  • 1 head romaine lettuce washed and chopped
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels cooked and cooled
  • 1 ripe avocado sliced
  • 1/2 small red onion thinly sliced
  • 1/2 cup Cracked Pepper Toscano Cheese or substitute with havarti, feta, or blue cheese
  • Chimichurri sauce store-bought or homemade
  • Buttermilk Ranch dressing store-bought or homemade

Instructions

  • Preheat a stove-top grill pan or a regular frying pan over medium-high heat.
  • Season both sides of the flank steak generously with salt and pepper.
  • Add avocado oil to the preheated pan. Place the flank steak onto the pan and cook for approximately 3 minutes on each side for medium-rare doneness. Adjust the cooking time based on your desired level of doneness.
  • Remove the steak from the pan and let it rest for a few minutes. Slice the steak thinly against the grain.
  • In a large salad bowl, combine the romaine lettuce, cherry tomatoes, corn kernels, avocado slices, and red onion. Toss gently to mix the ingredients evenly.
  • Add the sliced flank steak on top of the salad.
  • Sprinkle the Cracked Pepper Toscano Cheese over the salad.
  • Drizzle the chimichurri sauce and buttermilk ranch dressing over the salad according to your taste preference. Use as much or as little as you like.
  • Toss the salad gently to coat the ingredients with the dressings and to distribute the flavors evenly.
  • Serve immediately and enjoy!