Chimichurri Steak Salad

In a bowl, combine skirt steak, lime juice, soy sauce, 1 tbsp minced garlic, 1/2 cup cilantro, half of the sliced red onion, cumin, 1 tsp oregano, and smoked paprika. Mix well and let marinate for at least 15 minutes.

While the steak marinates, prepare the chimichurri. In a separate small bowl, combine finely chopped parsley, 1 tbsp minced garlic, 1 tsp oregano, black pepper, salt, red pepper flakes, 1/4 cup olive oil, and red wine vinegar. Stir to combine and set aside.

Heat a skillet over medium-high heat. Sear the marinated steak for 2-4 minutes on each side, or until cooked to your desired doneness. Remove from the pan, let it rest for a few minutes, then slice or cube.

In a large salad bowl, combine chopped cucumbers, halved tomatoes, the remaining sliced red onion, roasted chickpeas, and the remaining 1/4 cup chopped cilantro.

Squeeze lemon juice over the salad base and drizzle with 1 tbsp of olive oil.

Add the prepared chimichurri dressing, diced avocado, crumbled feta cheese, and the cooked steak to the salad bowl.

Gently toss everything together until well combined. Serve immediately.