Monday, March 14, 2011

Chimichurri Steak Salad

I love chimichurri! The dressing on this salad is also used as a marinade for the steak after it has been cooked. I cut up the steak into bite size pieces before placing it on the salad. The raw garlic gave a nice bite to the dressing.

1 lb boneless top sirloin steak aprox. 3/4 in. thick
1/2 tsp salt
1 cup chopped fresh parsley

1 cup chopped fresh cilantro (optional)
1/4 cup olive oil
2 tablespoons vinegar (I used balsalmic)
1/2 tsp salt
1 garlic clove pressed
1/4 tsp. ground cayenne pepper (optional, I didn't throw that in)

1 medium sunchoke (optional)
1 head lettuce, chopped
1 cup tomatoes diced

Heat grill pan over medium heat 5 minutes. As the pan heats rub steak with salt. Place steak into pan and cook 6-8 minutes on each side for medium doneness. As steak cooks prepare chimichurri by mixing together in a small bowl. Remove steaks from heat and top with 3 tablespoons chimichurri. Let stand 10 minutes. Thinly slice lettuce and cut tomatoes and place in a large bowl. Toss with remaining chimichurri sauce. Divide salad onto serving plates and thinly slice steak and arrange over top of salad.

yeild: 4 servings, calories per serving: 330

Recipe adapted from TPC 29 Minutes to Dinner

notes: This is one I won't double because 1 lb of steak will be plenty for my family. I plan on making some garlic bread to serve with this meal.

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