Chimichurri Steak Salad

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add potatoes (whole if small, halved if medium) and cook until fork-tender. Drain and let cool slightly.

2. 2

   Heat a stainless steel pan over medium-high heat until very hot. Add a tbsp of avocado oil and let it heat until shimmering.

3. 3

   Season the flank steak with salt and pepper, then add to the pan. Cook 3–4 minutes without moving it.

4. 4

   Flip the steak and cook another 3 minutes. Add butter to the pan, let it melt, and spoon it over the steak as it finishes cooking.

5. 5

   Remove steak from heat and let it rest for 10 minutes. Slice against the grain.

6. 6

   Dice the cucumbers and halve the cherry tomatoes. Add to a large bowl.

7. 7

   Add the slightly cooled potatoes to the bowl.

8. 8

   Add the sliced steak, pour in the chimichurri sauce, and mix everything together until well combined.