Steak Salad with Chimichurri Sauce

Ingredients

– 1 pound flank steak, 1-inch thick

– 2 tablespoons olive oil

– salt and pepper to season

– 1 red onion, sliced into 1″ rings

– 4 ounces baby bella mushrooms, quartered

– 5 ounces spring mix

– 1 pint cherry tomatoes, halved

– 1 avocado, sliced

– 1 cup lightly packed fresh parsley

– 2 large cloves garlic

– 1 teaspoon dried thyme

– 1/4 teaspoon red pepper flakes

– 1/4 cup bone broth

– 1/4 cup organic red wine vinegar

– 1/4 cup extra virgin olive oil

– 1/2 teaspoon salt

– 1/8 teaspoon freshly ground black pepper

 

Preparation

Preheat grill to medium high heat.Season red onion rings and mushrooms with 1 tablespoon olive oil, salt and pepper to taste.

 

Place onion rings and mushrooms on grill. Grill for 4-5 minutes per side until char marks appear.

 

Remove 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.

 

Brush olive oil on both sides of the steak or use olive oil cooking spray. Generously season the steak with salt and freshly ground pepper.

 

Place 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.

 

Let 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.

 

Drizzle the Chimichurri sauce over the steak salad and serve!