1/2cupCracked Pepper Toscano Cheeseor substitute with havarti, feta, or blue cheese
Chimichurri saucestore-bought or homemade
Buttermilk Ranch dressingstore-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.