Chimichurri Steak Salad with Carrots, Pomegranate & Feta

Chimichurri Steak Salad with Carrots, Pomegranate & Feta

Ingredients:

1 pound flank steak

2 carrots, shaved into ribbons

2 cucumbers, peeled and sliced

1 bag arugula

1/2 cup crumbled feta

1/2 cup pomegranate arils

1/2 cup pistachio meats

1 cup fresh parsley

1 cup fresh cilantro

1 cup fresh mint

1 clove garlic, grated

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon paprika

½ cup olive oil

¼ cup apple cider vinegar

Juice of one lemon

Kosher salt & fresh ground pepper to taste

Directions:

1. Make your chimichurri marinade & dressing (same mixture) by mixing together parsley, mint, cilantro, garlic, coriander, cumin, paprika, olive oil, vinegar, lemon and salt & pepper. Mix well in food processor until smooth.

2. Season flank steak lightly with salt and pepper then pour half of the marinade over your steak and let marinate for at least 1 hour. Chill the other half of your marinade to use as your dressing when you are ready to serve your salad.

3. Prepare your grill for medium-high heat. Remove steak from marinade and discard marinade. Grill steak until internal temperature of 125° - about 3 minutes per side for medium-rare. Transfer to a cutting board and let rest before slicing

4. While the steak is cooking assemble your salad. Layer your arugula, then carrot ribbons and cucumber on platter. Then, layer your steak on top of greens, drizzle with remaining dressing then sprinkle with feta, pomegranate seeds and pistachios.