Zesty Steak & Chimichurri Power Salad
Craving something hearty yet fresh? This Steak and Chimichurri Salad is the perfect blend of juicy steak, fresh greens, and a tangy, herb-packed sauce. Ideal for a quick, flavorful lunch or a light dinner for the whole family.
Ingredients
For the Steak: 2 pounds ribeye or flank steak
4 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons paprika
Salt and pepper to taste
For the Chimichurri Sauce: 2 cups fresh parsley, chopped
8 garlic cloves, minced
1 cup olive oil or vegetable oil
4 tablespoons red wine vinegar
2 teaspoons dried oregano
1 teaspoon red pepper flakes
Salt and pepper to taste
For the Salad:- 8 cups mixed greens or arugula
1 cup cherry tomatoes, halved
1 whole red onion, thinly sliced
1 whole cucumber, sliced
2 avocados, sliced
2 tablespoons olive oil
Salt and pepper to taste
Instructions
1
Make the Chimichurri Sauce: In a bowl, mix the parsley, garlic, olive oil, red wine vinegar, oregano, and red pepper flakes. Add salt and pepper to taste. Let the sauce sit while you cook the steak.
2
Prepare the Steak: Rub both sides of the steaks with olive oil, salt, pepper, garlic powder, and paprika. Heat a skillet over medium-high heat. Cook the steaks for 4-5 minutes per side for medium-rare, or longer for desired doneness. Let the steaks rest for 5-10 minutes before slicing.
3
Assemble the Salad: In a large bowl, toss the mixed greens, cherry tomatoes, onion, and cucumber with olive oil, salt, and pepper. Arrange the sliced avocado on top of the salad.
4
Serve: Slice the steak thinly and arrange it over the salad. Drizzle generously with the chimichurri sauce. Serve and enjoy!
Tags:
#DinnerTime#EasyFamilyMeals#FlavorfulDishes#HealthyDinnerIdeas#HealthyLiving#QuickLunch#SaladGoals#SaladRecipe#SteakAndChimichurriSalad#SteakLoversChefBryanCookingwithchefbryanKUTV
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