🥩 This steak salad is one I could eat every single day. Fresh, flavorful, packed with protein, and the chimichurri vinaigrette absolutely makes it. 🤤 Skirt Steak Marinade: • 1 skirt steak • Juice of 1 orange • Juice of 1 lime • 3 garlic cloves, minced • ¼ cup fresh cilantro, chopped • ¼ cup olive oil (or avocado oil) • 1 tbsp coconut aminos (or soy sauce) • 1 tsp salt • 1 tsp black pepper • 1 tsp cumin • ½ white onion, diced Mix everything together and really massage the marinade into the steak. Cover and refrigerate for 8–10 hours or overnight. Before cooking, lightly brush off some of the garlic and onions so they don’t burn. Cook over medium-high heat until your desired doneness. I cooked mine on the Blackstone for about 4 minutes per side, but cooking time will vary depending on how thick your steak is. Use a meat thermometer for best results—I like to pull mine off at 130–135°F for medium-rare and let it rest before slicing. Slice the steak in half first, then cut against the grain into thin strips or bite-sized pieces for the most tender bites. I topped it with some finishing salt from @amsalt.co 🧂 For the Salad: • 1 head romaine lettuce, chopped • Cherry tomatoes, halved • Cucumber, chopped • Feta cheese • Pickled onions • 1 ear grilled corn, kernels cut off the cob • Avocado • Sliced skirt steak While the steak cooks, grill the corn until lightly charred, then slice the kernels off the cob. Layer everything into a large bowl and top with the sliced steak. Chimichurri Vinaigrette: • ⅓ cup olive oil • 2 tbsp white wine vinegar • 1 garlic clove • ½ tsp salt • ¼ tsp dried oregano • ¼ tsp paprika • ¼ tsp red pepper flakes • ½ cup flat-leaf Italian parsley • 2 tbsp honey Blend everything until smooth (I use an immersion blender), then drizzle over the salad with some lemon juice and toss to combine. This salad is fresh, hearty, loaded with flavor, and honestly one of my favorite meals. I could eat it every single day! 🥗✨ #salad #steak #steaksalad #lowcarb #healthymeals - @itskatiebien