Chimichurri Steak Salad with Chickpea Croutons

Ingredients

• 1 shallot, minced
• 1 garlic clove, minced
• 1 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 teaspoon Maldon sea salt, plus more as needed
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano, finely chopped
• Zest and juice of 1 lemon
• 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided
• 1 to 1 1/2 pounds skirt steak
• 2 cups sugar snap peas
• 4 cups mixed greens
• 2 medium tomatoes, quartered
• 1/4 cup Pickled Red Onions (page 210), for serving
• Crispy Smoked Paprika Chickpeas (page 194), for serving
• Freshly ground black pepper, to taste

Instructions

1. In a bowl, combine the shallot, garlic, red pepper flakes, red wine vinegar, and 1/2 teaspoon sea salt. Let sit for at least 5 minutes.
2. Add the cilantro, parsley, oregano, and lemon zest to the bowl, then whisk in 1/2 cup of the olive oil to make the chimichurri dressing.
3. Marinate the steak with half of the chimichurri dressing for at least 30 minutes before grilling.
4. Heat a frying pan over medium-high heat. Add 1 tablespoon of the olive oil, then add the snap peas.
5. Squeeze half of the lemon juice over the snap peas and sauté until blistered, about 3 to 5 minutes. Season with salt and set aside to cool.
6. Heat a grill or grill pan over high heat. Add the marinated steak and cook 3 to 5 minutes per side, or until clear grill lines appear.
7. Set the steak aside to rest for at least 5 minutes, then slice against the grain into 1-inch-thick slices.
8. In a large bowl, toss the mixed greens with the remaining olive oil and lemon juice. Season with salt.
9. To serve, divide plates or a platter into quarters: pile the dressed greens in one quarter, then add the blistered snap peas, tomatoes, and steak.
10. Drizzle the chimichurri over the salad, then top with pickled onions, crispy chickpeas, and black pepper to taste.

Original recipe photo