flank steak salad with grilled veggies and chimichurri

As we start the transition into fall flavors, while it’s still warm enough to fire up the grill and salads for dinner are always on the menu, I start thinking about heartier flavors. And, this grilled flank steak salad with veggies is the perfect fall salad dish.

Hearty steak, umami flavor forward mushrooms, bell peppers, and onions are rounded out with crisp romaine and avocados (‘cause california).

Topped with a bright, herbaceous, classic chimichurri it’s the fall salad of your dreams.

Ingredients:

1 flank steak

1 Tbsp seasoned salt

1/2 head of romaine lettuce, core removed, and chopped

1 red bell pepper, stemmed, seeded and cut into large strips

8 large shiitake mushrooms, stems removed

1/2 red onion, peeled and thickly sliced

1/2 avocado, peeled, pitted and sliced

1 Tbsp evoo

1/4 tsp salt

chimichurri sauce

Directions:

Preheat grill to high.

Grill flank steak on high, approximately 15 minutes, turning repeatedly. Remove from heat and let rest for about 15 minutes before slicing into strips, once across, and then repeatedly against the grain.

Toss pepper, mushroom, and onion with olive oil and salt. Grill over high heat until grill marks appear, and vegetables have slightly softened. Thinly slice.

Plate lettuce, top with steak, surround with grilled vegetables and avocado, and drizzle with chimichurri.