INGREDIENTS :
Flank Steak:
Approximately 1 pound flank steak
2 tablespoons olive oil
1 tablespoon lime juice
2 tablespoons soy sauce
1/2 teaspoons sesame oil
2 teaspoons garlic, minced
Salad:
1 batch homemade chimichurri sauce
4–6 cups romaine lettuce, chopped
1–2 cups corn
1–2 cups cherry tomatoes, halved
1 cup red onion, sliced
1 cup blue cheese crumbles
INSTRUCTIONS:
1.Place flank steak in a deep container or reusable silicone bag and let come to room temperature.
2.In a small bowl combine olive oil, lime juice, soy sauce, sesame oil and garlic. Whisk to combine.
3.Pour marinade over the steak and ensure it is fully covered. Let marinate a minimum of 30 minutes.
4.Ensure grill has clean grates and bring to medium/high heat (450-500 degrees F).
5.Remove steaks from marinade (let any excess marinade fall off) and place over direct heat. Close grill.
6.Sear on grill 3-5 minutes per side for medium rare or until the center of the thickest part of the steak reaches 130 degrees F using an internal meat thermometer.
7.Remove from grill and let rest for 10 minutes.
Cut into strips (cut against the grain).
8.Divide steak and other salad ingredients between bowls.
