Steak Salad with Chimichurri Sauce

Ingredients

• •1 pound flank steak
• •2 tablespoons olive oil
• •salt and pepper
• •1 onion
• •4 ounces baby bella mushrooms
• •5 ounces spring mix
• •1 pint cherry tomatoes
• •1 avocado
• •1 cup parsley
• •2 large cloves garlic
• •1 teaspoon thyme
• •¼ teaspoon pepper flakes
• •¼ cup bone broth
• •¼ cup red wine vinegar
• •¼ cup extra virgin olive oil
• •½ teaspoon salt
• •⅛ teaspoon pepper

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Method

From foodista.com — read the original

1. 1Preheat grill to medium high heat. Season red onion rings and mushrooms with 1 tablespoon olive oil, salt and pepper to taste.
2. 2Place onion rings and mushrooms on grill. Grill for 4-5 minutes per side until char marks appear.
3. 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.
4. 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.
5. 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.
6. 6Let rest for 5 minutes before slicing.
7. 7To 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).
8. 8To 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.
9. 9Drizzle the Chimichurri sauce over the steak salad and serve!