Ingredients
Method
- Heat a cast-iron skillet on high for 5 minutes.
- Pat the steaks dry with paper towel.
- Drizzle oil over steaks and season with salt and pepper, pressing into the meat with fingers.
- Place steaks in the preheated pan and press edges gently for even contact.
- Cook 3–5 minutes per side for medium-rare.
- Let steaks rest on a cutting board for 5–10 minutes.
- Combine parsley, oil (if not used for steak), and any other desired herbs for the chimichurri, then let sit while preparing the salad.
- Layer baby greens on a platter and scatter tomatoes, radishes, and avocado.
- Tuck in flatbread slices and cover with the steak.
- Top with chimichurri and spread 1 tsp over a dollop of sour cream (if using) before plating.
Notes
Use a cast-iron skillet for the best sear; avoid rushing the rest time.
Chimichurri can be made in advance and stored in the fridge for up to 2 days.
Gluten-free or other dietary restrictions can be accommodated by substituting components as needed.
Chimichurri can be made in advance and stored in the fridge for up to 2 days.
Gluten-free or other dietary restrictions can be accommodated by substituting components as needed.