California Steak Salad with Chimichurri Dressing
Selasa, 21 Mei 2019
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This California Steak Salad is a perfect, quick and easy addition to your weekly meal plan. It doesn’t take a lot of prep time or cook time – making it a good week night meal when you’re pressed for time. The simple homemade chimichurri dressing is packed with flavor yet only takes minutes to whip up. With lean protein, nutritious carbs and healthy fats – it’s a balanced meal that’s guaranteed to keep you satisfied and doubles as a feast for the eyes!
Ingredients
Steak
- ¼ teaspoon salt
- 12 ounces beef flank steak, trimmed
- ¼ teaspoon black pepper
- Chimichurri Sauce
- ¼ cup lime juice
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¾ cup firmly-packed fresh cilantro
- ¾ cup firmly-packed fresh Italian parsley
- 1 tablespoon olive oil
- 1 tablespoon water
- 2 tablespoons red wine vinegar
- 3 cloves garlic, minced
- Bertolli Extra Light Tasting Olive Oil 25.5 Fl Oz
- Chimichurri Salad
- 4 ounces whole-grain baguette-style French bread, cut into
- ½ cup very thinly sliced, quartered red onion
- 4 cups arugula or mixed baby salad greens
- ½-inch cubes and toasted1½ cups cherry tomatoes, halved
Preparation
- Begin preparing Steak: Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle with salt and pepper. Let stand 5 minutes.
- Prepare Chimichurri Sauce by combining fresh Italian parsley, cilantro, lime juice, red wine vinegar, olive oil, water, minced garlic, salt and crushed red pepper in a blender or food processor. Cover and pulse until nearly smooth but still slightly chunky. Set aside.
- Grill meat, covered, over medium 13 to 18 minutes or until meat reaches desired doneness (145°F for medium-rare or 160°F for medium), turning once and brushing with 2 tablespoons of the Chimichurri Sauce during last 5 minutes.
- Prepare the Chimichurri Salad: In a large bowl combine arugula, bread, tomatoes, onion and the remaining Chimichurri Sauce; toss gently to coat.
- Thinly slice meat across the grain. Divide arugula mixture among plates and top with meat.
- Tip: To toast bread cubes, preheat oven to 350°F. Spread bread in a 15x10-inch baking pan. Bake 10 minutes or until golden, stirring once.
