Habanero Chimichurri Steak Salad

Here’s what you’ll need:

• 1 Flank steak
• 2 tsp OBR SPG Rub
• 1 cup Parsley
• 1 cup Cilantro
• 1/2 cup Extra Virgin Olive Oil
• 2 Tbsp Garlic minced
• 2 Tbsp Honey
• 2 Tbsp Red Wine Vinegar
• 2 tsp El Yucateco Green Habanero Hot Sauce
• Salt to taste
• 4 Tbsp Pico de Gallo
• 2 Cups Chopped salad

Directions:

1. Season both sides of the flank steak with the OBR SPG rub and place on the cool side of the grill. Cook on both sides until the internal temperature reaches 110⁰F.
2. Move to the hot side of the grill and cook both sides until the internal temperature reaches 120⁰F.
3. Pull off the grill and let the steak rest.
4. While the steak is resting, finely chop the parsley & cilantro and add to a mixing bowl.
5. Add the oil, minced garlic, honey, vinegar & hot sauce & salt if needed. Mix well.
6. Place the chopped salad on the plate in a mound.
7. Top with the pico de gallo.
8. Slice the steak, across the grain, into 1/8” thick slices & drape over the salad.