Summer Steak Salad

Takes 45 minutes | Serves 4 |

Ingredients

450 g steak
15 ml avocado oil
1 large yellow peach
120 g arugula
100 g cherry tomatoes
2 small Persian cucumbers
60 ml pickled onions
3 large scallions
0.25 tsp crushed red pepper
1 tbsp dried oregano
60 ml olive oil
1 medium shallot
15 g parsley
15 g cilantro
2 cloves garlic
30 ml red wine vinegar

Steps

Prepare the Steak

• Season the steak with salt and pepper on both sides.
• Heat a cast iron pan on medium-high heat until it gets really hot.
• Add the avocado oil to the pan, then cook the steak for 4-5 minutes until it’s dark brown.
• Flip the steak and cook for another 3-5 minutes to your desired doneness. For medium-rare, aim for an internal temperature of around 57°C.
• Let the steak rest for 10 minutes before slicing.

Prepare the Peaches

• Heat up a grill or grill pan to medium-high heat.
• Spray the peaches with oil and cook for about 3 minutes on each side until softened and grill marks appear.
• Remove from the heat and let cool.

Prepare the Dressing

• Add the scallions, crushed red pepper, and oregano to a small bowl.
• Heat 60 ml olive oil on medium heat until hot, then pour the hot oil over the scallions. Mix together and set aside.

Make the Chimichurri

• In a food processor, pulse together the shallot, parsley, cilantro, and garlic until combined but still chunky.
• Add this mixture to the bowl with the scallion oil, along with red wine vinegar and a pinch of salt. Mix together.
• Thin the dressing with more olive oil, if desired.

Assemble the Salad

• In bowls, add the arugula, then top with cucumbers, tomatoes, peaches, and sliced steak.
• Add pickled onions and drizzle on the chimichurri.
• Serve and enjoy!