Chimichurri Steak Salad
User Reviews
5
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
3 hrs
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Total Time
3 hrs 25 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Chimichurri Steak Salad
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Chimichurri Steak Salad, made with crisp salad greens, creamy avocado, and crunchy veggies combined with succulent, marinated flank steak and a homemade chimichurri dressing make this the ultimate salad!
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Ingredients
- 1.5 lb flank steak grilled and set aside to cool (link to carne asada marinade in post, marinated in The Best Carne Asada marinade, 3 hours
- 8 oz. romaine lettuce chopped
- 5 oz. herb salad see notes
- 1 cup red bell pepper diced
- 1.5 cup cucumber sliced
- 1/2 cup red onion thinly sliced
- salt to taste
- black pepper to taste
- 2 avocado diced
Cilantro Chimichurri
- 2 garlic cloves
- 3 cups Italian parsley fresh
- 2 cups cilantro fresh
- 1.5 tsp. red wine vinegar
- 1/4 tsp. oregano dried
- pinch red pepper flakes
- 1/2 cup olive oil
- salt to taste
- black pepper to taste
Instructions
Make Cilantro Chimichurri dressing
- Add ingredients under "Cilantro Chimichurri" to a food processor and blend until there are no chunks of garlic. Alternatively, if you have a mortar & pestle, you can prepare this in that too! Enjoy!
Make salad
- In a large bowl, combine the romaine, herb salad, red bell pepper, cucumber, and red onion. Pour all but 2-3 tbsp of the Cilantro Chimichurri over the salad and toss to coat well - if desired, add more red wine vinegar to the chimichurri to thin it out a little bit. Season to taste with salt & pepper and add the avocado, gently tossing, being sure not to smash the avocado.
- Slice your grilled flank steak across the grain and carefully transfer it from the cutting board to the top of the salad. Drizzle the remaining 2-3 tbsp of reserved Cilantro Chimichurri over the flank steak and serve. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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