Roadhouse Salad

Prepare Your Ingredients
Wash and dry your produce.
Preheat oven to 350° F.
Foil-line and lightly grease a baking sheet.
Roughly chop lettuce to make 2 cups.
Halve the grape tomatoes and place in a salad bowl with the lettuce.
Mince the fresh herbs or pulse a few times in a food processor to make about ½ cup.
Mince 1 clove garlic and add to a bowl with the minced herbs.

Make the Chimichurri & Season the Steak
Add the red wine vinegar, red pepper flakes (to taste) 2 Tbsp olive oil, and juice of ½ lime to the fresh herbs.
Mix well using a whisk or fork.
Pat steak dry, season with salt and pepper to taste, and evenly coat with ½ of the chimichurri.
Set aside and allow to marinate at least 10 minutes.

Make the Croutons
Cut the bread into ½” cubes and place on prepared baking sheet.
Drizzle the bread with about 1 Tbsp olive oil and season with salt and pepper to taste, mixing well to coat.
Spread croutons out on the baking sheet and bake until golden brown and toasty, about 10 minutes.
Remove from heat and set aside.

Sear the Steak
Heat ½ Tbsp. olive oil in a large pan over medium-high heat until hot.
Sear the steak 3-5 minutes per side for medium doneness (140°F), longer if you prefer well done (add oil if pan dries).
Remove steak from heat, and set aside to rest, about 5 minutes.
Slice into ½ “ strips making sure to cut across the grain.

Finish the Dressing
Stir the honey into the remaining chimichurri mixture to make the dressing.
Add the bacon, croutons, and cheese to the lettuce and tomatoes, mix, and season with a little salt and pepper.

Plating
Divide the salad between your plates.
Top the salad with the steak strips, remaining chimichurri dressing, and juices from the pan. Enjoy!