Grilled Flat Iron Steak with Cilantro-Lime Chimichurri, Oaxaca Jalapeños & Strawberry Salad with Charred Lemon Vinaigrette

STEP 1: STEAK. Salt steak on a wire rack overnight. If under 1.5 inches thick, salt just before grilling. 

STEP 2: CHIMICHURRI. Combine all chimichurri ingredients and rest for 20 minutes. 

STEP 3: JALAPEÑOS. Slit jalapeños lengthwise, cut shallowly near the stem, and remove seeds. Stuff with shredded Oaxaca cheese; secure with toothpicks. Mix melted butter, grated garlic, lime zest, lime juice, Jugo Maggi, and kosher salt. 

STEP 4: SALAD. Oil and salt the cabbage and chayote wedges. Briefly grill them cut-side down over high heat just until charred, keeping them crisp. Grill lemons cut-side down until caramelized. 

STEP 5: VINAIGRETTE. Whisk all vinaigrette ingredients together. Toss chopped cabbage, chayote, strawberries, basil, and pumpkin seeds with Parmigiano Reggiano and the dressing. 

STEP 6: GRILL. Pat steak dry; coat with olive oil and pepper. Sear over high heat, then cook indirectly to 5–7°F below desired doneness (125–130°F for medium-rare). Rest the steak for 10 minutes; slice against the grain. Grill jalapeños until blistered, then cook indirectly until tender and the cheese melts. Remove toothpicks; brush with the butter mixture. 

STEP 7: SERVE. Plate the sliced steak with chimichurri, the strawberry salad, the Oaxaca jalapeños, and one grilled lemon half.