Laura Evans from Utah’s Food Flirt and Utah Spicy Southern Sweet showed us how to make a delicious Chimichurri Garden Steak Salad recipe.
Chimichurri Garden Steak Salad
Grilling Steak Ingredients:
-1 2 lb Flank Steak
-Ground black pepper
-Cooking Oil for grilling, or searing in Cast Iron Skillet.
Chimichurri Sauce Ingredients:
-1 cup fresh parsley
-1 cup fresh cilantro
-1/4 cup fresh oregano or 2-3 teaspoons Mexican dried Oregano
-1/3 small red onion
-3 garlic cloves
-1/4 cup red wine vinegar
-A squeeze of fresh lemon or lime juice, to taste
-1/2 tsp salt, plus more to taste
-1/2-2 tsp red pepper flakes (more or less to taste)
-1/2- 3/4 cup extra-virgin olive oil
-6 cups salad greens
-1 ear boiled, grilled/charred sweet corn, sliced off the cob (about 1 cup)
-1-2 cups colorful cherry and grape tomatoes, halved
-1 large avocado, diced
-1/4 red onion thinly sliced
-1 radish, thinly sliced
-1/4-1/2 cup bleu cheese, Feta, Goat, or Cojita Cheese
-1 recipe Chimichurri Sauce for steak
-1 recipe Creamy Cilantro House Dressing (optional)
1.Marinate the steak: In a medium-size bowl, stir together ingredients for the marinade.
2.Place steak from the fridge in a large ziplock bag.
3.Pour marinade over the steak, seal the bag, and shake to coat. Let sit at room temperature for 30 minutes.
Chimichurri Sauce Blender Directions:
1.Combine all of the ingredients in the blender (or mini food processor), mix until you have a smooth sauce.
2.For a more rustic chimichurri, blend all the ingredients except the oil and then stir it in at the end.
Chimichurri Sauce Hand Method Directions:
1.Finely chop parsley, cilantro, oregano, onion, and garlic.
2.Add to a mixing bowl along with all remaining ingredients.
3.Stir to blend.
4.Taste and adjust red pepper flakes, salt, vinegar, or oregano to your taste
1.Remove steak from marinade. Place the steak on a large baking sheet. Pat dry. Season both sides generously with kosher salt and black pepper
2.Searing Steak in Cast Iron Skillet:
3.Heat the cast iron pan until hot about 5-8 minutes. Add 1/2 Tablespoon vegetable oil over medium-high heat, swirling to coat. Once the oil is hot, add steaks to the skillet.
4.Sear the steaks on the first side for 3-4 minutes until a brown crust has formed then flip and cook another 3-4 minutes.
5.Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
6.The steak should be 130-135°F for medium-rare and 145°F for medium.
1.When ready to grill, preheat a clean, oiled grill to medium-high heat. 2.Place the steak on the hot grill and grill for 4 to 5 minutes on each side, depending on your preference.
Rare internal temperature: 125-130 degrees Fahrenheit
Medium-rare internal temperature: 130-135 degrees Fahrenheit
Medium internal temperature: 145 degrees Fahrenheit
Finishing the Steak:
1.Transfer the steak to a large cutting board and cover it loosely with aluminum foil.
2.Let the steak rest for 5-10 minutes.
3.Cut the steak against the grain into thin slices.
Building the Salad:
1.To assemble the salad, place the mixed greens on a large platter, or large Baking Sheet.
2.Add the steak, corn, tomatoes, avocado, red onion, radish.
3.Drizzle with the desired amount of Chimichurri Sauce over steak.
4.Serve immediately with a side of more Chimichurri Sauce or Creamy Cilantro House Dressing.