Making Flank Steak & Avocado Chimichurri Salad is a straightforward process. Just follow these simple steps:

1. Marinate the Steak: In a bowl, combine olive oil, minced garlic, salt, and pepper. Coat the flank steak in this marinade. Let it marinate for at least 15 minutes (or up to 2 hours).

2. Prepare the Chimichurri: In a separate bowl, mix together parsley, cilantro, red wine vinegar, olive oil, minced garlic, salt, and pepper. Adjust seasoning according to taste. Set aside.

3. Grill the Steak: Preheat a grill or grill pan over medium-high heat. Once hot, cook the flank steak for about 4-5 minutes on each side, or until it reaches your desired doneness (around 130°F for medium-rare).

4. Rest the Steak: Remove the steak from the grill and let it rest for at least 5 minutes. This allows the juices to redistribute for a more tender bite.

5. Slice the Steak: After resting, slice the steak against the grain into thin strips.

6. Assemble the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, cucumbers, red onion, and avocados. Toss gently to mix.

7. Add the Steak: Place the sliced flank steak on top of the salad mixture.

8. Drizzle Chimichurri: Generously drizzle chimichurri over the steak and salad.

9. Serve: Toss lightly if desired, and enjoy the salad fresh!

With these easy steps, you’ll have a beautifully crafted Flank Steak & Avocado Chimichurri Salad ready for serving.