Chopped Chimichurri Steak Salad
1 pound flank steak, trimmed
2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper
2 tablespoons neutral oil, such as vegetable oil
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped cilantro
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 cloves garlic, grated
1 teaspoon honey
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 cups cherry tomatoes, halved
1 cup chopped Persian cucumbers
1/2 cup drained and chopped roasted red bell peppers
1/4 cup finely chopped red onion
1/2 medium avocado, cubed
Preheat a large cast-iron skillet over medium-high heat.
Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Add oil to the preheated skillet and carefully add the steak; cook, flipping occasionally, until deeply browned and an instant-read thermometer registers 120 degrees F (48.8 degrees C), 6 to 8 minutes per side. Transfer steak to a cutting board and cover with aluminum foil to rest for 10 minutes.
Meanwhile, whisk together extra-virgin olive oil, parsley, cilantro, lemon juice, vinegar, garlic, honey, oregano, crushed red pepper, remaining 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
Toss tomatoes, cucumbers, roasted red bell pepper, and red onion with 1/2 cup of the dressing in a large serving bowl.
Slice rested steak against the grain and cut into 1-inch pieces; toss with salad and avocado. Drizzle with remaining 1/4 cup dressing before serving.
Per serving: 458 calories; 37g fat; 11g carbs; 23g protein
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