Ingredients
Method
- Heat a cast-iron pan over high flame for 5 minutes.
- Brush steaks with vegetable oil and season both sides with salt and pepper.
- Seal the steaks on the first side for 3 minutes for medium-rare.
- Flip and cook for 2-4 minutes, depending on desired doneness. Remove and let rest for 5 minutes before slicing.
- In a bowl, combine parsley, minced garlic, chili (if using), and oregano.
- Gradually whisk in olive oil until smooth.
- Add lemon juice and apple cider vinegar to emulsify the dressing.
- Season with additional salt and pepper, and let the chimichurri rest for 10 minutes to blend flavors.
- On a serving platter, layer mixed greens, top with sliced avocado, cherry tomatoes, and radishes.
- Arrange steak slices over the greens, followed by flatbread pieces.
- Drizzle with 3/4 of the chimichurri, add a dollop of sour cream if using, and finish with the final drizzle.
Notes
For a richer flavor, allow your cast-iron pan to preheat thoroughly.
Ensure your flatbreads are warmed or toasted if preferred.
The chimichurri tastes even better with a full rest of an hour, but 10 minutes is minimum.
Substitute sirloin with halal-beef tenderloin if desired.
Make ahead: Chimichurri can be made a day in advance and stored in an airtight container in the refrigerator.
Ensure your flatbreads are warmed or toasted if preferred.
The chimichurri tastes even better with a full rest of an hour, but 10 minutes is minimum.
Substitute sirloin with halal-beef tenderloin if desired.
Make ahead: Chimichurri can be made a day in advance and stored in an airtight container in the refrigerator.