Delectable Brazilian Churrasco Salad Bowl: A Sensory Feast for Your Taste Buds

Allergens

Soy (hidden in some feta cheeses), Nightshade Vegetables (in red onion and tomatoes)

Ingredients

• 1. 8 oz skirt steak 2. 1 avocado, sliced 3. 2 cups mixed greens 4. 1/2 cup cherry tomatoes, halved 5. 1/2 red onion, thinly sliced 6. 1/4 cup Kalamata olives, pitted 7. 1/4 cup feta cheese, crumbled 8. 2 tbsp olive oil 9. 1 lemon, juiced 10. Salt and pepper to taste

Instructions

1. Season the skirt steak with salt and pepper on both sides.
2. Heat a grill or grill pan over medium high heat and cook the steak for about 4 5 minutes per side, until desired doneness is reached. Remove from heat and let it rest for 5 minutes before slicing.
3. In a large bowl, combine mixed greens, cherry tomatoes, red onion, olives, and crumbled feta cheese.
4. Drizzle the salad with olive oil, lemon juice, salt, and pepper to taste. Toss well to combine.
5. Slice the rested skirt steak into thin strips and arrange over the mixed greens.
6. Top with avocado slices and serve immediately.

Chef’s Insight

The key to a perfect Churrasco Salad Bowl is balancing flavors and textures. Be generous with the feta cheese for a salty contrast, and don't skimp on the olive oil for a rich, satisfying mouthfeel.

Notes

Adjust the seasoning and lemon juice according to personal taste.