CHIMICHURRI STEAK SALAD
Time in the Kitchen: 20 minutes
Servings: 3
¾ cup olive oil
¼ cup sherry vinegar or red wine vinegar
2 garlic cloves, peeled
¼ teaspoon red pepper flakes
1 tablespoon dried oregano leaves or ¼ cup fresh oregano leaves
1 large bunch fresh Italian parsley, bottom part of stems cut off
1 pound flank steak
3 large handfuls of salad greens
Chimichurri is an herb sauce that's especially popular in Argentina, a country known for serving amazing steak. Drizzled over steak and salad
greens, the sauce becomes more of a dressing, which is only one of many uses you'll find for chimichurri. The piquant, lively flavors perk up
everything from seafood to chicken and roasted vegetables.
Heat grill to medium-high.
Combine the first five ingredients in a blender, then add parsley in small handfuls. Use a rubber spatula, spoon or butter knife to loosen and stir
the leaves between blending them. Eventually, the sauce will be easier to blend; continue blending until it is smooth. Add a pinch of salt if needed.
Lightly salt and pepper the steak. Grill for six minutes on each side for medium-rare. Let sit 5 minutes before slicing steak and mixing it with
salad greens. Serve chimichurri sauce drizzled over the salad.
Macronutrient Profile (perserving)