Steak Salad Bowl with Chimichurri Sauce
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
6 mins
-
Total Time
21 mins
-
Servings
1
-
Course
Main Course
Steak Salad Bowl with Chimichurri Sauce
Report
This vibrant Irish Steak Salad Bowl with Chimichurri Sauce is loaded with veggies, high in protein and naturally gluten-free. The perfect meal to enjoy all summer long!
Share:
Ingredients
For the steak:
- 180 g sirloin steak 2cm high, Irish
- 1 tablespoon soy sauce light
- 1 tablespoon lemon juice fresh
- 1 garlic slightly mashed, clove
- sea salt flake form, pinch
For the Chimichurri sauce:
- ½ cup parsley chopped, fresh leaves
- 3 tablespoon oregano chopped, fresh leaves
- 2 garlic chopped, cloves
- 1 shallot chopped
- 3 tablespoon red wine vinegar
- 8 tablespoon extra virgin olive oil
- sea salt flake form, pinch
- ½ red chili pepper finely minced, fresh
For the salad:
- ½ avocado
- 1 carrot
- 2 tablespoon sweetcorn cooked
- salad leaves fresh organic baby, a bunch
- 1 lime wedge
Instructions
- For the marinade: whisk together soy sauce, lemon juice, and garlic clove.
- Place the meat in a zip-lock bag and pour the marinade all over. Close the bag and refrigerate for at least 4 hours.
- In the meantime, prepare the chimichurri sauce. In a small food processor, add parsley, oregano, garlic, shallot, sea salt and red wine vinegar. Pulse until combined, then slowly pour the olive oil in and pulse until you reach a nice creamy consistency (you may also leave it chunky if you prefer).
- Remove from the food processor, and mix in the finely chopped chili pepper. Refrigerate until ready to use.
- Remove the meat from the marinade, pat dry and season with a generous pinch of sea salt on both sides. Place the steak on a hot grill (or cast iron skillet). For medium-rare, cook for 2.5 minutes on each side, turning the meat every minute.
- Remove the steak from the grill and allow to rest on a hot plate for about 2 minutes, then cut into slices.
- Whilst the steak cooks, prepare the salad. Peel and finely slice into ribbons the carrot. Peel and finely slice the avocado.
- To assemble your salad, arrange a bunch of fresh baby salad leaves in a bowl, top with carrot ribbons, sliced avocado, and sweetcorn.
- Arrange the steak slices in your salad bowl, and top with chimichurri sauce. Serve immediately, with a lime wedge on the side.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
