Serves 4

• 1 pound flank steak

• 4-5 tablespoons olive oil

• Salt and pepper

• 8 ounces arugula

• 8 ounces salad greens, your preference

• 1 red onion, cut in half (keep halves together)

• 1 cup cherry tomatoes, quartered

• ⅓ cup cucumbers, diced

• ½ bunch fresh Italian parsley (~1 cup), thick stems removed

• 2 tablespoons fresh cilantro

• 1-2 cloves garlic

• Juice of ½ a lime

• 2 tablespoons red wine vinegar

• ½ teaspoon paprika

• ½ teaspoon red chili pepper flakes

• ½ teaspoon dried oregano

1. Preheat grill or grill plate over medium-high heat. If you’re using a grill plate, drizzle ½ tablespoon of olive oil on the grill plate. If you’re using a grill, drizzle ½ tablespoon of olive oil over the red onions. Season the red onions with salt, to taste.

2. Place the red onion halves on the grill and let them grill for 4-5 minutes, per side, until char marks appear. Remove from grill and set aside.

3. If you’re using a stove, heat a skillet over medium-high heat. As the skillet is warming up, add 1 tablespoon of olive oil. Season your steak with salt and pepper, to taste. If you’re using a grill, rub 1 tablespoon of olive oil over the steak and season with salt and pepper, to taste.

4. Grill the steak for 3-5 minutes, per side. Cooking till will vary depending on the thickness of the steak. Remove the steak from the heat and let it rest for 5-10 minutes before slicing.

5. While the steak is resting, make the chimichurri dressing. In a food processor, add the parsley, cilantro, garlic, lime juice, red wine vinegar, 3 tablespoons of olive oil, paprika, red chili pepper flakes, dried oregano, and salt and pepper, to taste. Blend until smooth.

6. To assemble the salad, put down a bed of arugula and salad greens. Put the grilled steak slices to the middle and add the grilled red onions, cherry tomatoes, and cucumbers around the plate. Drizzle the chimichurri salad dressing over everything.

7. Enjoy!