Chimichurri steak salad is the salad of my dreams! A simple chimichurri sauce, bursting with zingy flavour, drizzled over juicy strips of steak.
Prep Time: 20 mins | Cook Time: 10 | minsresting time: 10 mins
Ingredients
Steak
- 2 sirloin steaks about 7 oz [198 g] each
- 1½ tbsp vegetable oil
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Chimichurri
- 1 cup (60g) packed fresh parsley chopped very finely
- ½ tsp chilli flakes (red pepper flakes)
- 6 tbsp olive oil
- 2 cloves garlic peeled and minced
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp dried oregano
- 1 tbsp fresh lemon juice
- 1 tsp red wine vinegar
Salad
- 3 cups (90g) packed baby salad leaves
- 10 cherry (grape) tomatoes sliced in half
- 2 radishes thinly sliced
- 1 avocado peeled, pitted and chopped into small chunks
- ½ red onion sliced thinly
- ½ cucumber sliced
- 2 flatbreads toasted
- 2 tbsp sour cream
Instructions
- Heat a cast-iron grill pan or skillet over high heat.
- Place the steaks on a cutting board and drizzle the oil, then sprinkle them with the salt and black pepper. Rub in the oil and seasonings with your hands to coat on both sides.
- Cook the steaks for 3 to 5 minutes on each side, depending on how well cooked you like your steaks. Once cooked, transfer to a cutting board to rest for 5 to 10 minutes.
- Meanwhile, prepare the chimichurri. In a small bowl, stir together all the chimichurri ingredients. Allow to sit for a few minutes while you finish the rest of the salad.
- Assemble the salad. On a serving platter, arrange the baby salad leaves, tomatoes, radishes, avocado, red onion, cucumber and flatbreads.
- Top with the cooked steak, then drizzle with most of the chimichurri. Nestle a small dollop of the sour cream into the platter and drizzle a little more chimichurri on top before serving.
Nutritional Information
