I love to use my grill pan in the summer when it’s hot outside, and I want those nice grill marks on my meat. I also love a big salad for dinner in the summer. The flavors in this steak salad are insane, but also really light and fresh.
If you have access to fresh herbs and don’t let them die in your windowsill after the first day like I do, then I guarantee you’ll be making this chimichurri sauce all summer long. If not, it’s easy to pick up all of these different herbs at your local grocery store during the summer. It’s a gorgeous bright green flavor, and it takes just seconds to make in the food processor before you douse it all over this awesome steak and salad.
I think the blue cheese just really takes it up a notch and the creamy avocado is good as well, but the sauce really steals the show. It’s a perfect blend with the
- 1 thinly sliced, grilled flank steak
- Bowl full of arugula/spring greens mix
- 2 oz blue cheese
- Half an avocado, cubed
For Chimichurri Sauce:
- 1/3 cup chopped parsley
- 1/3 cup chopped cilantro
- 1 tsp crushed red pepper
- ½ tsp ground cumin
- 2 tbsp chopped oregano
- 1 tbsp finely minced garlic
- Dash of salt and crushed black pepper
For the sauce, add all ingredients to a food processor and blend. Set aside. (You can let sit for up to two hours at room temp).
Pull out your grill pan and heat it to high heat. Pat your steak dry, and rub with salt and pepper.
Sear on one side for about 2 minutes, then flip, until done.
Bring out a bowl and layer your arugula and spring greens. Top with blue cheese and cubed avocado, and then sliced steak. Drizzle the chimichurri sauce all over, and enjoy!