Chimichurri steak and avocado salad

Steak, avocado, cucumber and tomatoes tossed with a punchy parsley chimichurri.

4 serves · 25 minutes

Ingredients

• 565 g trimmed sirloin or flank steak
• Salt and black pepper
• 30 g flat-leaf parsley
• 3 garlic cloves
• 30 mL each red wine vinegar and lemon juice
• ½ tsp chilli flakes
• 60 mL extra virgin olive oil
• 225 g Lebanese cucumber, diced
• 225 g cherry tomatoes, halved
• 170 g avocado, sliced
• 40 g thinly sliced red onion

Method

1. Finely chop parsley and garlic, then mix with vinegar, lemon juice, chilli flakes, olive oil and seasoning.
2. Season the steak. Sear on both sides and cook to your preferred doneness. Rest for 5 minutes, then slice against the grain.
3. Toss cucumber, tomato, avocado and onion with some chimichurri. Add the steak and spoon over the remaining dressing.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.