Steak Salad with Chimichurri Sauce

Name: Steak Salad with Chimichurri Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Flank Steak (1 pound flank steak, 1-inch thick); 2 tbsp Olive Oil (2 tablespoons olive oil); 0 pieces Salt and Pepper (salt and pepper to season); 1 piece Red Onion (1 red onion, sliced into 1" rings); 4 oz Crimini Mushrooms (4 ounces baby bella mushrooms, quartered); 5 oz Mesclun (5 ounces spring mix); 1 pint Cherry Tomato (1 pint cherry tomatoes, halved); 1 piece Avocado (1 avocado, sliced); 1 cup Parsley (1 cup lightly packed fresh parsley); 2 pieces Garlic (2 large cloves garlic); 1 tsp Dried Thyme (1 teaspoon dried thyme); ¼ tsp Red Pepper Flakes (1/4 teaspoon red pepper flakes); ¼ cup Bone Broth (1/4 cup bone broth); ¼ cup Red Wine Vinegar (1/4 cup organic red wine vinegar); ¼ cup Extra Virgin Olive Oil (1/4 cup extra virgin olive oil); ½ tsp Table Salt (1/2 teaspoon salt); 0.13 tsp Black Peppercorns (1/8 teaspoon freshly ground black pepper)

35 minAmerican

Servings4

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Gluten Free
Dairy Free
Keto
Paleo
Whole30

Ingredients

For 4 servings

Flank Steak1 lb · 1 pound flank steak, 1-inch thick
Olive Oil2 tbsp · 2 tablespoons olive oil
Salt and Pepper0 pieces · salt and pepper to season
Red Onion1 piece · 1 red onion, sliced into 1" rings
Crimini Mushrooms4 oz · 4 ounces baby bella mushrooms, quartered
Mesclun5 oz · 5 ounces spring mix
Cherry Tomato1 pint · 1 pint cherry tomatoes, halved
Avocado1 piece · 1 avocado, sliced
Parsley1 cup · 1 cup lightly packed fresh parsley
Garlic2 pieces · 2 large cloves garlic
Dried Thyme1 tsp · 1 teaspoon dried thyme
Red Pepper Flakes¼ tsp · 1/4 teaspoon red pepper flakes
Bone Broth¼ cup · 1/4 cup bone broth
Red Wine Vinegar¼ cup · 1/4 cup organic red wine vinegar
Extra Virgin Olive Oil¼ cup · 1/4 cup extra virgin olive oil
Table Salt½ tsp · 1/2 teaspoon salt
Black Peppercorns0.13 tsp · 1/8 teaspoon freshly ground black pepper

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Steps

1Preheat grill to medium high heat.Season red onion rings and mushrooms with 1 tablespoon olive oil, salt and pepper to taste.
2Place onion rings and mushrooms on grill. Grill for 4-5 minutes per side until char marks appear.
3Remove and set aside.Take steak out of your fridge and let it sit in the room temperature for 5 minutes. Use a paper towel to gently pat the surface of both sides of the steak dry.
4Brush olive oil on both sides of the steak or use olive oil cooking spray. Generously season the steak with salt and freshly ground pepper.
5Place the steak on the grill. Grill each side for 3-5 minutes until the internal temperature of the steak reaches 145°F for medium doneness; 135°F for medium rare and 155°F for medium well.
6Let rest for 5 minutes before slicing.To make the Chimichurri sauce, place all ingredients in a food processor, blend for about 30 seconds or until all ingredients are combined well (any remaining sauce can be stored in the refrigerator for up to 2 weeks).To assemble, arrange baby spinach spring mix on the bottom of a large serving plate, followed by the onion rings and mushrooms. Slice the steak and place on top of the vegetables. Top with cherry tomatoes and sliced avocado.
7Drizzle the Chimichurri sauce over the steak salad and serve!