Chimichurri Steak Salad

Servings: 4

Prep: 45 minutes

Cook: 15 minutes

Total: 1 hour

Ingredients

• Steak of choice, cut into chunks

• Salt & pepper

• (Chimichurri) ⅓ cup olive oil

• (Chimichurri) 1 tbsp white wine vinegar

• (Chimichurri) 1 garlic clove

• (Chimichurri) ½ tsp salt

• (Chimichurri) ¼ tsp dried oregano

• (Chimichurri) ¼ tsp paprika

• (Chimichurri) ¼ tsp red pepper flakes

• (Chimichurri) ½ cup flat-leaf Italian parsley

• (Chimichurri) 2 tbsp honey

• (Salad) Cucumber, chopped

• (Salad) Tomatoes, chopped

• (Salad) Mozzarella pearls, sliced

• (Salad) 1 avocado, diced

• (Salad) 2 cups cooked quinoa

• (Salad) Lemon juice, to taste

• (Salad) Flaky salt, for serving

Directions

1. Dry and season the steak generously with salt. Let it sit for 30 minutes at room temperature, then dry the steak again.

2. Cook in a skillet until it reaches your prefered doneness (mine is medium rare at 135 degrees).

3. Make the chimichurri vinaigrette while the steak cooks: blend the olive oil, white wine vinegar, garlic, salt, oregano, paprika, red pepper flakes, and parsley until combined, leaving a little texture (don't overblend--you want pieces of parsley).

4. Stir in the honey and set aside.

5. In a large bowl, combine the cucumber, tomatoes, mozzarella pearls, avocado, and quinoa.

6. Add the steak, drizzle generously with chimichurri vinaigrette, and add a squeeze of lemon juice.

7. Finish with flaky salt and enjoy.

Drea's Hot Tips

• Are you cool with eating cold steak? It loses it's heat not long after you mix it in with the other cold ingredients. It's still good imo, but definitely different.

• I really like using the steak tips at Trader Joe's. It's USDA-Certified Angus Beef (I don't know what any of those words mean--maybe you do, though).

• I stopped cooking the steak pieces at about 135 degrees for medium rare. It took about 3 minutes on one side and 2 minutes on the other side.