Get ready to transform your dinner routine with a mouthwatering Argentinian-inspired dish that will make your taste buds dance! This Chimichurri Steak Vegetable Salad is not just a meal; it's a culinary adventure that combines the robust flavors of perfectly grilled steak, vibrant fresh vegetables, and the zesty punch of authentic chimichurri sauce. In just 25 minutes, you'll create a restaurant-quality dish that's both impressive and incredibly delicious – perfect for a quick weeknight dinner or a stunning weekend feast that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Argentinian
Serves: 4 servings
Ingredients
- 1 lb steak, grilled and sliced
- 2 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, sliced
- 1/4 cup chimichurri sauce
- Salt and pepper to taste
Instructions
- Begin by preparing the chimichurri sauce if you are not using a store-bought version. Combine 1 cup of fresh parsley, 1/4 cup of fresh oregano, 4 cloves of garlic (minced), 1/2 cup of olive oil, 1/4 cup of red wine vinegar, 1 teaspoon of red pepper flakes, and salt and pepper to taste in a bowl. Mix well and set aside to allow the flavors to meld.
- Preheat your grill or grill pan over medium-high heat. Season the steak generously with salt and pepper on both sides.
- Once the grill is hot, place the steak on it and cook for about 4-5 minutes on each side for medium-rare, or adjust the cooking time according to your preferred doneness. Use a meat thermometer to check the internal temperature; it should read 130-135°F for medium-rare.
- After grilling, remove the steak from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, making the steak more tender.
- While the steak is resting, prepare the salad. In a large bowl, combine 2 cups of mixed greens, 1 cup of halved cherry tomatoes, and 1 cup of sliced bell peppers. Toss the vegetables gently to mix them evenly.
- Once the steak has rested, slice it thinly against the grain. This will help ensure that each bite is tender.
- To assemble the salad, add the sliced steak on top of the mixed greens and vegetables. Drizzle 1/4 cup of chimichurri sauce over the salad, and toss gently to combine, ensuring everything is well coated.
- Serve immediately, garnished with additional chimichurri sauce on the side if desired. Enjoy your Chimichurri Steak Vegetable Salad!
Tips
- Meat Mastery: Always let your steak come to room temperature before grilling to ensure even cooking. Use a meat thermometer for perfect doneness every time.
- Chimichurri Secret: Make your chimichurri sauce at least 30 minutes before serving to allow the flavors to meld and intensify.
- Slice Smart: Always slice your steak against the grain to guarantee maximum tenderness and easier chewing.
- Fresh is Best: Use the freshest herbs possible for your chimichurri sauce – it makes a world of difference in flavor.
- Customize Your Salad: Feel free to swap out vegetables based on seasonal availability or personal preference. Arugula or spinach can be great alternatives to mixed greens.
- Make-Ahead Magic: You can prepare the chimichurri sauce and grill the steak in advance, making this a perfect meal for busy weeknights or meal prep.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 95mg
