California Grilled Steak Salad with Chimichurri
Ingredients
Salad
- 4 cups arugula
- 2 cups rainbow chard optional
- 2 cups cherry tomatoes halved
- 2 onions sliced
- 3 cloves garlic minced
- 1 tbsp pine nuts
Steak
- 1.5 lbs flank steak
- salt/pepper
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp onion powder
- 2 tsp cayenne pepper
- 2 tsp coriander
Chimichurri Sauce
- 1 bunch cilantro
- 4 tbsp olive oil
- 1 garlic clove
- 2 limes
- 2 tbsp red wine vinegar
- salt/pepper
- 1 tsp red pepper flakes
Instructions
- Preheat grill or cast iron skillet. Mix together the dry rub and rub it into the steak. Grill steak until your desired wellness (if on a grill, first place on high on direct heat, flip once, then move it to indirect heat until done). Set aside and let cool before slicing (against the grain!)
- In a pan on medium heat, saute the onion, garlic, until golden. Add the optional chard and saute until wilted.
- Next, make the chimichurri sauce by combining all ingredients in a food processor and blending until smooth.
- Finally, mix together the salad ingredients with the onions/chard, then the steak slices, and top with chimichurri sauce.
Notes
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