Spiced Flank Steak and Salad

Costco... How I love thee.... Let me.... Oh sorry, back to business.  We picked up a gorgeous piece of flank steak at Costco.  All we needed to go along with it was a healthy salad.  With such a delicious star, the sides don't have to do such a big job.  I had a cucumber and some beautiful tomatoes - so I figured I would throw in some chick peas and arugula and make it a hearty salad/side dish.  With flank steak - I like to use strong spices - it's a lean meat so it doesn't benefit from the flavor of a lot of fat, so you have to season it well.  I had some lovely smoked paprika on hand and some cumin.  When I use smoked paprika + cumin with steak, I tend to think Argentinian... and I'm automatically thinking Chimichurri sauce.  Chimichurri sauce is a traditional Argentinian sauce served with grilled meats - and most traditionally around here, skirt steak.  Chimichurri is a flavorful sauce with herbs, garlic, vinegar, spices like cumin and paprika... sometimes tomato and bell pepper.  Done.  I'll do a fun Chimichurri sauce.  Do a quick rub on the steak - toss the salad (that's right, toss yo salad) and be done!  Here's how to make it!

Flank Steak with Chimichurri
Flank Steak (enough for your crew)
2 red peppers, roasted, peeled and sliced
can chick peas
couple of tomatoes, chopped into medium dice
1/4 red onion, thinly sliced, super thin
1/4 red onion, chopped
half bunch arugula
cucumber, chopped into small-med dice
little bit of blue cheese
couple spoons of greek yogurt
2 cloves of garlic
vinegar
cumin
smoked paprika
red pepper flakes
pumpkin pie spice (I know, crazy, but really good with meat, trust.... trust)
salt
pep
oil

Chimichurri:
Set up your cuisinart - get your 1/4 chopped red onion, garlic, herbs, salt, pep, glug of vinegar, glug of oil and whiz it up.  Add one of the roasted red peppers and continue to whiz.  Pour into a serving bowl and reserve.

Steak:
Get your spices, salt and pepper on the steak with a little drizzle of olive oil and let sit for a couple of hours.  Get your non-stick skillet over high heat with some oil in the bottom.  Add your steak and grill for a couple of minutes on each side.  The flank steak is a lean cut of meat - if you overcook it, it's going to be tough.  You want it seared and really pink/red in the middle.  Poke test should give. Slice it up and drizzle with your Chimichurri and top with one sliced red pepper.

Salad:
Toss your cucumber, tomato, onion, chick peas and arugula - whiz up your blue cheese dressing (this cool, creamy dressing will go GREAT with the steak) by mixing your blue, yogurt, vinegar in a food processor until smooth - add a splash of milk if it's too thick.  Toss all together and pile up high on a serving bowl/platter.