Ingredients
Method
- Season steaks with salt, pepper, and 1½ tablespoons vegetable oil. Let rest for 10 minutes.
- Heat a cast-iron skillet over high heat and sear the steaks for 3-5 minutes per side, based on desired doneness. Remove and let rest for 5 minutes.
- For the chimichurri, finely chop parsley and garlic. Combine with 1½ tablespoons olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well and set aside.
- Assemble the salad on a platter by arranging baby lettuce, cherry tomatoes, radishes, avocado, and cucumber.
- Place the rested steaks on the salad. Drizzle with chimichurri and a dollop of sour cream. Serve warm or at room temperature with optional flatbreads on the side.
Notes
For a smoother chimichurri, use a food processor to blend the ingredients.
Sirloin can be substituted with flank steak, though cooking time may vary slightly.
Toast flatbreads briefly in a hot pan for added crunch.
Adjust red pepper flakes to suit your spice preference.
For best results, let the chimichurri sit for at least 10 minutes for the flavors to meld.
Sirloin can be substituted with flank steak, though cooking time may vary slightly.
Toast flatbreads briefly in a hot pan for added crunch.
Adjust red pepper flakes to suit your spice preference.
For best results, let the chimichurri sit for at least 10 minutes for the flavors to meld.