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5.0 from 24 votes

Chimichurri Steak Salad

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

Servings: 6
Course: Others

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 2-3 cups per person for a main dish
  • 1 pint grape tomatoes
  • 1 1/2 pound flank steak

Instructions

    Cup of Yum
  1. Heat grill on medium-high heat.
  2. 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.
  3. 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.
  4. 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.