Equipment Ingredients 1 lb skirt steak or flank steak Salt to taste Freshly cracked black pepper to taste 4 cups kale, (from 1 bunch) washed and destemmed 4 cups little gems, (from 2 small heads) washed and rough chopped 2 small Persian cucumbers, sliced inch thick 1 cara cara orange, peeled and sliced inch thick cup pistachios, roasted and roughly chopped 4 ounces feta, crumbled Pickled onions: red onion, thinly sliced cup red wine vinegar 1 tablespoon honey 1 teaspoon salt Creamy chimichurri dressing: 1 cup parsley leaves, (from bunch of parsley) 1 cup cilantro leaves, (from bunch of cilantro) 1 garlic clove cup Greek yogurt cup fresh lemon juice, (from 1 lemon) 1 tablespoon olive oil 1 teaspoon salt Instructions Pickled Onions Add the red wine vinegar, honey, salt and cup of water to a small pot and bring to a simmer
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