FOR THE SALAD

2 lb Flank Steak

2 tsp Montreal Steak Seasoning

2 tbl olive oil

1-2 carrots, peeled and cut into ribbons

1 cup of cherry tomatoes (I love Flavor Bombs), cut in half

1/2 of a red onion, sliced super thin

1 cup of baby bell peppers, sliced thin

2 heads of romaine lettuce, chopped

4 ears of grilled corn, kernels removed

FOR THE CHIMICHURRI

1 cup fresh cilantro

1 cup fresh parsley

1/2 cup extra virgin olive oil

1/2 red onion

3 tbsp red wine vinegar

2 garlic cloves

1 tsp kosher salt

1 tsp cumin

pinch of red chili flakes

ground pepper, to taste

1 avocado

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Season the flank steak with steak seasoning and rub with olive oil. Grill for 5-6 minutes until medium rare. Set aside to rest after grilling.

Grill corn and set aside.

Make chimichurri sauce by adding all ingredients to a food processor and blending until smooth.

Build your salad by adding romaine lettuce, peppers, tomatoes, ribboned carrots, corn kernels and thin-sliced flank steak. Pour sauce over the top and enjoy.

SO. DAMN. GOOD!!