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Season the steak generously with salt and pepper.
Cook in a cast-iron skillet until it reaches your preferred doneness.
Let the steak rest before slicing.
To make the chimichurri vinaigrette, blend the olive oil, white wine vinegar, garlic, salt, oregano, paprika, red pepper flakes, and parsley until combined, leaving a little texture 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, drizzle generously with chimichurri vinaigrette, and add a squeeze of lemon juice.
Finish with flaky salt and enjoy.