Sunday Supper: Steak, Quinoa and Chimichurri Salad

Serves 4 to 6.

Note: Chimichurri is a chunky herb vinaigrette widely used in South America, particularly Argentina, where it's as common on the dinner table as salt and pepper. For best flavor, make the chimichurri two to three days in advance. Leftover chimichurri can be stirred into mayo for a great sandwich spread. From "The Quinoa [Keen-Wah] Cook Book," by María del Mar Sacasa.

• 3 c. Skillet-Toasted Quinoa (see recipe)

• 1 c. flat-leaf parsley, finely chopped

• 1/2 c. cilantro, finely chopped

• 1/4 c. fresh oregano, finely chopped

• 2 garlic cloves, minced

• 3/4 c. extra-virgin olive oil

• 1 tsp. dried oregano

• Salt

• 1/2 tsp. red pepper flakes

• 2 lb. flank steak

• 1 tbsp. vegetable oil

• 3 c. (4 oz.) greens, such as arugula, baby kale or mizuna

• 1 c. canned chickpeas, rinsed and drained

• Juice of 1 lemon

Directions

To make chimichurri (will make 1 1/2 cups): In a medium bowl, whisk together parsley, cilantro, fresh oregano, garlic, vinegar, olive oil, dried oregano, 1/2 teaspoon salt and red pepper flakes.

To make the salad: Pat the steak dry with paper towels and season on both sides with salt and pepper. Heat vegetable oil in large skillet over medium-high heat until pan begins to smoke. Cook steak until browned and crusty on both sides, 5 to 7 minutes per side for medium-rare (about 130-140 degrees on an instant-read thermometer). Cook longer if desired. Steak also could be grilled rather than cooked atop the stove.

Transfer steak to cutting board and allow to rest 10 minutes.

While steak rests, toss greens, quinoa and chickpeas together in a large bowl. Season with salt and pepper and a squeeze of lemon juice.

Slice steak against the grain. Divide salad among plates and top with steak slices and chimichurri.

Note: Skillet-toasting the quinoa adds texture and flavor. If a nonstick skillet is not used, quinoa will need occasional stirring. From "The Quinoa [Keen-Wah] Cook Book," by María del Mar Sacasa.

• 1 c. quinoa, thoroughly rinsed

• 1 tsp. salt

• 1 3/4 c. water

Directions

Remove saucepan from heat and allow it to sit, covered with a kitchen towel, for 5 minutes. Fluff with a fork and serve or proceed with a recipe. To store, completely cool and refrigerate up to 5 days.

To toast the cooked quinoa: Cook the quinoa in a large nonstick skillet over medium-high heat, stirring or shaking the pan occasionally, until it is lightly dried and toasted, about 15 minutes. It will make slight popping sounds as it approaches being done. To determine doneness, scoop out a teaspoon, cool it slightly and taste it.