STEAK SALAD Recipe

Make chimichurri

In a food processor or blender, combine parsley, cilantro, garlic, oregano, red wine vinegar, red pepper flakes, 6 tablespoons olive oil, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Pulse until herbs and garlic are finely chopped but still slightly textured; do not purée completely smooth. Taste and adjust salt, pepper or vinegar. Reserve 1/2 cup of the chimichurri in a small bowl for the vinaigrette; transfer the rest to a resealable bag or shallow dish for the steak marinade.

Place the steak in the bag or dish with the chimichurri (not the reserved 1/2 cup). Spread to coat both sides, seal or cover, and refrigerate for at least 30 minutes and up to 4 hours. Remove steak from refrigerator 20 minutes before cooking to come toward room temperature.

Cook the steak

Heat a heavy skillet or grill over high heat until very hot. Remove excess marinade from steak (shake off, but leave a thin coating). Add a drizzle of oil to the pan if using skillet. Sear steak 3–5 minutes per side for medium-rare depending on thickness (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness. Transfer steak to a cutting board and rest 8–10 minutes tented loosely with foil.

After resting, slice steak thinly across the grain into 1/4-inch slices. Keep warm.

Prepare asparagus and onion: trim woody ends from asparagus and cut into 2–3 inch pieces. Thinly slice the red onion and, if desired, soak slices in cold water for 5 minutes to soften sharpness, then drain.

Cook asparagus

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus, season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, and sauté, stirring occasionally, until bright green and just tender, about 4–6 minutes depending on thickness. Optionally, finish with 1 teaspoon lemon juice. Transfer asparagus to a plate to cool slightly.

Prepare avocado: slice just before assembling to avoid browning. Keep mixed greens washed and spun dry.

Make vinaigrette

Take the reserved 1/2 cup chimichurri and taste. If it's very thick, whisk in up to 1 tablespoon extra virgin olive oil to loosen. If it needs more acidity, whisk in 1/2 teaspoon red wine vinegar. Adjust seasoning with up to 1/4 teaspoon salt and a pinch of pepper. The result should be pourable but still herb-forward.

Dress greens: place 6 cups mixed greens in a large bowl. Add about two-thirds of the chimichurri vinaigrette and toss gently to coat. Add additional dressing sparingly — you can add more when plating if needed.

Assemble salad: divide dressed greens among 2 plates or one large platter. Arrange sliced chimichurri steak over the greens. Scatter sautéed asparagus and drained red onion slices around the steak. Add sliced avocado and sprinkle 1/2 cup bleu cheese crumbles over the top.

Finish & serve: Drizzle any remaining chimichurri vinaigrette over the steak and salad as desired. Taste a bite and adjust with a pinch of salt or grind of black pepper. Serve immediately so avocado stays fresh and steak remains warm.