Steak & Peach Salad with Sizzled Scallion Chimichurri

1. Season steak with salt & pepper on both sides.
2. Heat a cast iron pan on medium-high heat until very hot. Add the avocado oil, then the steak. Cook for 4-5 minutes until dark brown. Flip and cook for another 3-5 minutes to desired doneness (aim for an internal temp of around 135°F for medium-rare). Let rest for 10 minutes before slicing.
3. Prepare the peaches: Heat a grill or grill pan to medium-high. Spray with oil, then cook for ~3 minutes on each side until soft and grill marks appear. Remove to let cool.
4. Prepare the chimichurri dressing: Add thinly sliced scallions, crushed red pepper, and dried oregano to a small bowl. Heat 1/4 cup olive oil on medium heat until hot, then pour the hot oil over the scallions and mix together. Set aside.
5. In a food processor, pulse together shallot, parsley, cilantro, and garlic until combined but still chunky. Add this mixture to the bowl with the scallion oil, along with red wine vinegar and a pinch of salt. Mix together. Thin out with more olive oil, if desired.
6. To assemble the salad: Add arugula to bowls. Top with sliced cucumber, cherry tomatoes, grilled peaches, sliced steak, and pickled onions. Drizzle with the chimichurri and serve!