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Season your steak generously with salt and pepper.
Cook in a cast-iron skillet until it reaches your preferred doneness (I cooked mine to medium).
Let rest before slicing.
To make the chimichurri vinaigrette, combine the olive oil, white wine vinegar, garlic, salt, oregano, paprika, red pepper flakes, and parsley.
Blend with an immersion blender until combined, leaving a little texture from the parsley if desired.
Stir in the honey and set aside.
In a large bowl, combine the cucumber, tomatoes, mozzarella pearls, avocado, and quinoa if using.
Add the sliced steak and drizzle generously with the chimichurri vinaigrette and a squeeze of lemon juice.
Finish with a sprinkle of flaky salt and enjoy!