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.
