#springherbs

This steak and kale salad with a zesty spring herb chimichurri dressing is a perfect combination of hearty and fresh. The grilled steak adds a rich, smoky flavor, while the kale and chimichurri sauce provide a refreshing contrast. It's a delicious and satisfying salad that's great for any meal.

Ingredients: 1 lb flank steak. 1 bunch of kale, stems removed and leaves torn into bite-sized pieces. 1/4 cup olive oil. Salt and black pepper to taste. 1 cup fresh parsley leaves, packed. 1/2 cup fresh cilantro leaves, packed. 2 cloves garlic, minced. 1/4 cup red wine vinegar. 1/4 cup extra virgin olive oil. 1/2 teaspoon red pepper flakes. 1/2 teaspoon cumin. 1/2 teaspoon paprika. 1 lemon, juiced. 1/2 red onion, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup crumbled feta cheese. Lemon wedges for garnish.

Instructions: Season the flank steak with salt and black pepper on both sides. Preheat a grill or grill pan over medium-high heat. Grill the steak for about 4-5 minutes per side for medium-rare or to your desired level of doneness. Remove from heat and let it rest for 5 minutes before slicing it thinly against the grain. In a food processor, combine the parsley, cilantro, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, cumin, paprika, and lemon juice. Pulse until the chimichurri sauce is well blended. Season with salt and black pepper to taste. In a large bowl, massage the torn kale leaves with 1/4 cup of olive oil until they become tender and dark green. Toss the kale with sliced red onion and cherry tomatoes. Arrange the grilled steak slices on top of the kale mixture. Drizzle the chimichurri sauce generously over the salad. Sprinkle crumbled feta cheese on top for added flavor. Garnish with lemon wedges and serve immediately.

Prep Time: 20 minutes

Cook Time: 10 minutes