Fred Hardy
Commonly served together in Argentina, chimichurri and steak are two peas in a pod.
The other half dresses a salad of creamy avocado, juicy tomatoes, crunchy radish, and crisp greens.
This recipe was developed by Melissa Gray.
Photo:Fred Hardy
Place steak in a large bowl.
Top with 1/4 cup oil mixture, turning to coat evenly.
Preheat grill or a grill pan to high (450F to 500F).
Remove steak from marinade, letting excess drip off; discard marinade.
Place steak on grill.
Transfer to a cutting board and let rest for 5 minutes.
Thinly slice steak against the grain.
Sprinkle with remaining 1/4 teaspoon salt.
Toss greens, tomatoes, radishes, and sliced steak with 1/4 cup oil mixture in a large bowl.
Top with avocado slices.
Serve with remaining dressing on the side.
2,000 calories a day is used for general nutrition advice.
