Flank Steak Salad adapted by Ann

Flank Steak Salad
Adapted from recipe by Brandon Matzek
Serves: 4 
Ingredients
For the steak:
1/2 a bunch of chopped fresh cilantro leaves and stems
1/4 cup olive oil
Juice of 2 limes
4 cloves garlic, minced
1 teaspoon ground cumin
¼ - ½ tsp cayenne pepper or dried chili flakes. (optional)
1 to 1 1/2 pounds flank steak (or skirt steak)
Kosher salt
For the cilantro-lime dressing:
1/2 a bunch of chopped fresh cilantro leaves and stems 
1/8 cup olive oil and 1/8 cup hemp oil
 1 lime juiced (2 TBSPs)
1 clove garlic chopped
1/2 teaspoon dried oregano
¼ cup cashews (soak for a couple hours and drain) 
½ cup cold filtered water
Sea salt to taste
Freshly ground black pepper
For the salad:
Mixed greens (baby kale, spinach, romaine, parsley)
1 avocado diced
Sliced red onion
Sliced watermelon radish (any radish will work here)
Instructions
In a small bowl, combine 1/2 cup cilantro, 1/4 cup olive oil, juice of 2 limes, 4 garlic cloves, cumin and serrano chile, stirring until combined. Place flank steak in a large Ziplock bag, and cover with marinade. Seal the bag, then, using your hands, rub the marinade all over the steak. Let sit in the refrigerator for up to 1 day (bring to room temp before broiling) or at room temp for 1 hour.
While the steak is marinating, prepare the dressing. Add 1/2 cup cilantro, 1/4 cup olive oil, 2 tablespoons lime juice, 1 garlic clove, cashews, hemp hearts water and oregano to a blender, and blend until smooth. Season to taste with salt and pepper. Let sit for 30 minutes before using or prepared the night before.
Preheat your broiler to high. Take the steak from the marinade and lay it flat on a rimmed baking sheet. It’s ok if bits of cilantro, garlic and chile remain on the steak. Season generously with kosher salt. Broil for 5 minutes on one side, then flip and broil for 4 to 5 minutes more. Timing will depend on personal preference (how rare you like it) and thickness of steak. I like my steak rare. Overcooked flank steak is very tough and chewy.
Let the steak rest for 10 minutes, then slice against the grain.
To serve, place greens in a medium bowl and drizzle with some vinaigrette, tossing to coat. Place dressed greens on a plate, then top with red onion, watermelon radish, avocado and slices of flank steak. Finish with an extra drizzle of vinaigrette.