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Chimichurri Steak Salad

Course: Appetizer, dinner, Salad
Cuisine: Argentinian, South American
Keyword: chimichurri, salad, steak
Servings: 2 people

Ingredients

  • 5 cups Mixed Greens
  • 1/4 cup Sprouts
  • 1 lb Boneless Rib Eye

For Chimichurri

  • 1 cup Fresh Parsley
  • 1/4 cup Fresh Cilantro
  • 1-3 Small Chilies use 1 chili for mild spice and up to 3 chilies for more spice
  • 4 cloves Garlic
  • 1/4 cup 100% Italian Olive Oil
  • 1/8 cup Red Wine Vinegar or raspberry vinegar
  • 1 Lemon
  • 1 tsp Diamond Crystal Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 2 tsp Dried Oregano

For Vinaigrette Salad Dressing

  • 1/4 cup 100% Italian Olive Oil
  • 1/8 cup Sherry Vinegar
  • 2 tsp Dijon Mustard
  • 1 tsp Diamond Crystal Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tsp Honey
  • 1 Lemon

Instructions

For Chimichurri

  • Gently slice parsley and cilantro leaves into thin, small pieces. Then, finely chop garlic and chilies.
  • Add to parsley, cilantro, garlic, and chilies to a food processor with the rest of the chimichurri ingredients and pulse until well-blended, using a spatula to wipe down the sides of the food processor as you blend the mixture. Set aside or refrigerate up to two weeks.

For Vinaigrette Salad Dressing

  • Vigorously whisk all ingredients in a small bowl until well-combined. Adjust ingredients to taste preference.

For Salad

  • Generously salt boneless rib eye for 15 minutes up to one day prior to cooking.
  • Meanwhile, add mixed greens and sprouts in a large bowl and toss to evenly combine. Set aside.
  • Sear steak in a stainless steel pan with 1 tbsp olive oil over medium high heat (or cook on the grill) to medium rare. Remove from heat and let rest for up to five minutes before slicing.
  • Toss 2-3 tbsp of vinaigrette salad dressing over mixed greens. Then, slice steak into thin pieces and lay over top of the salad.
  • Using a generous spoonful, dollop chimichurri over top of the steak.

Notes

Bon Appétit!