Chimichurri Steak Salad

Name: Chimichurri Steak Salad
Yield: 6 serving
Ingredients: 1 cup fresh Italian parsley with stems; 2 tablespoons fresh oregano leaves; 4 large garlic cloves; 2 teaspoons crushed red pepper flakes; 1/2 cup extra-virgin olive oil; 3 tablespoons red wine vinegar; kosher salt and pepper; baby greens; 1 pint grape tomatoes; 1 1/2 pound flank steak

User Reviews

5.0

24 reviews

Excellent

Servings
6
Course
Others

Chimichurri Steak Salad

Heather Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

1 cup fresh Italian parsley with stems
2 tablespoons fresh oregano leaves
4 large garlic cloves
2 teaspoons crushed red pepper flakes
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
kosher salt and pepper
baby greens 2-3 cups per person for a main dish
1 pint grape tomatoes
1 1/2 pound flank steak

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Instructions

Heat grill on medium-high heat.
In a food processor, blend parsley, oregano, and garlic until combined, approximately 10 seconds. Add 1/2 cup oil, vinegar, and pepper flakes; blend to your desired texture. Season to taste with salt and pepper.
Brush grill with oil or spray with non-stick cooking spray. Sprinkle steak with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. 6-7 minutes for medium. Transfer steak to a cutting board and let rest for about 5 minutes.
Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with chimmichurri sauce or toss greens with sauce before adding the meat. Add the tomatoes.