steak and chimichurri salad
Steak and Chimichurri Salad
Chimichurri sauce is an essential part of Argentinean cuisine and goes great with grilled beef or chicken. This recipe takes advantage of the great flavor combination of Chimichurri sauce with steak and dressed greens, making it the perfect summer meal.
Ingredients:
- 12 ounces beef flank steak, trimmed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup firmly-packed fresh italian parsley
- ¾ cup firmly-packed fresh cilantro
- ¼ cup lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon water
- 3 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper
- 4 cups arugula or mixed baby salad greens
- 4 ounces whole-grain baguette-style french bread, cut into 1/2-inch cubes and toasted
- 1 ½ cups cherry tomatoes, halved
- ½ cup very thinly sliced, quartered red onion
Directions:
- Begin preparing Steak: Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle with salt and pepper. Let stand 5 minutes.
- Prepare Chimichurri Sauce by combining fresh Italian parsley, cilantro, lime juice, red wine vinegar, olive oil, water, minced garlic, salt and crushed red pepper in a blender or food processor. Cover and pulse until nearly smooth but still slightly chunky. Set aside.
- Grill meat, covered, over medium 13 to 18 minutes or until meat reaches desired doneness (145 degrees F for medium-rare or 160 degrees F for medium), turning once and brushing with 2 tablespoons of the Chimichurri Sauce during last 5 minutes.
- Prepare the Chimichurri Salad: In a large bowl combine arugula, bread, tomatoes, onion and the remaining Chimichurri Sauce; toss gently to coat.
- Thinly slice meat across the grain. Divide arugula mixture among plates and top with meat.
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