Preheat and prepare: Preheat your oven to 425°F (220°C) and place a rimmed baking sheet in the oven to warm — a hot pan encourages instant contact and faster caramelization of the roots. If using a grill, preheat to high heat (about 500°F/260°C) and clean and oil the grates.

Toss the root vegetables: In a bowl, combine the sliced carrots (250 g) and parsnips (200 g) with 2 tablespoons (30 ml) of olive oil, the minced garlic (2 cloves), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss until evenly coated. Coating with oil and salt helps draw out moisture and promotes browning rather than steaming.

Roast the roots: Spread the vegetables in a single layer on the hot baking sheet (use two sheets if they crowd). Roast for 25–30 minutes, flipping once halfway through. Roast until the exterior is deeply golden and the centers are tender when pierced with a knife — that golden color is Maillard caramelization which brings sweet, savory depth to the salad.

Bring the steak to room temperature: While the roots roast, pat the 400 g steak dry with paper towels and let it sit at room temperature for 15 minutes. Drying the surface and allowing the meat to warm slightly ensures a better sear and more even cooking.

Season the steak: Lightly brush the steak with 1 tablespoon (15 ml) olive oil and season generously with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Oil helps conduct heat and prevents the meat from sticking; salt seasons and helps form a savory crust.

Sear the steak: Heat a heavy cast-iron skillet or hot grill to high heat. Place the steak on the hot surface and sear without moving for about 2.5–3.5 minutes per side for medium-rare (internal temp ≈ 130–135°F / 54–57°C). For a 400 g flank or skirt steak of 1/2–3/4 inch thickness, this timing builds a deep char while keeping the interior juicy. Use a thermometer if unsure — don’t rely on times alone.

Rest the steak: Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes. Resting lets internal juices redistribute; cutting too soon will cause the juices to spill out and dry the meat.

Slice the steak thinly across the grain: Identify the direction of the muscle fibers and slice the rested steak thinly (about 1/8–1/4 inch thick) across the grain. Cutting across the grain shortens the muscle fibers and produces a more tender bite — essential for flank or skirt cuts.

Assemble the greens and dressing: In a large bowl, toss the mixed greens (120 g) with 1 tablespoon (15 ml) chimichurri and 1 tablespoon (15 ml) lemon juice. The chimichurri is oily and herby — using a little mixed with lemon gives brightness and lightly coats the leaves so they don’t get soggy under the warm steak and vegetables.

Plate: Divide the dressed greens between two plates. Arrange a generous portion of roasted carrots and parsnips over the greens, then fan the sliced steak on top. Spoon the remaining chimichurri (about 3 tablespoons) over the steak — the acid and herbs cut through the richness and add punch.

Finish and serve: Sprinkle with flaky sea salt if using, and an extra crack of black pepper. Serve immediately while the steak is warm and the roasted vegetables retain their caramelized edges; the temperature contrast between warm steak and cool greens is part of what makes this salad exciting.