Steak salad with chimichurri sauce
Steak salad with chimichurri sauce
Author
Mario Edgar
Ingredients
- medium red onion
- Tbsp. olive oil
- 2 cloves garlic minced
- 15-oz. can petite diced tomatoes
- 2 tsp. chili powder
- 1 tsp. paprika
- salt
- flank steak
- 3 cups rice
- mustard greens
- lemon juice
- 1 cup cherry tomatoes
- 1 avocado
Avocado chimichurri dressing
Halve, seed, and peel one avocado. Slice half of the avocado; cover and reserve for topping the salad. In a blender combine remaining avocado half, z cup lightly packed fresh cilantro leaves, ⅓ cup lightly packed fresh parsley leaves, ⅓ cup red wine vinegar, ⅓ cup water, ¼ cup olive oil, 1 Tbsp. fresh oregano leaves, 2 cloves smashed garlic, and ¼ tsp. salt.
Cover and blend until nearly smooth, scraping sides as needed. Stir in 2 Tbsp. finely chopped shallot and ¼ tsp. crushed red pepper. Makes 1/⅓ cups.
1 Cut veggies
Chop half of the onion (you should have ½ cup). Cut remaining onion half in two or three slices; secure with toothpics for grilling.
2 Heat arromatics
In a 12-inch skillet heat 1 Tbsp of the oil over medium. Add chopped onion and garlic. Cook, stirring frequently, until tender, about 5 minutes. Stir in undrained diced tomatos, chili powder, paprika, and 1/2 tsp of the salt, Cook 2 minutes more. Remove from heat stir in cooked rice. Cover and keep warm.
3 Grill steak
Season flank steak on both sides with steak seasoning. Lightly oil grill grates. Grill steak and onion slices, covered, over medium-high, turning once halfway through, 13-16 minutes or until onion slices are lightly charred and tender and steak is medium rare. Let the steak rest, tented with foil, about 10 minutes before thinly slicing across the grain. Chop the grilled onion.
4 Dress greens
In a large bowl combine mustard greens, lemon juice, and remaining 1 Tbsp oil and 1/4 tsp salt. Massage greens with your hands until beginning to soften, about 1 minute.
5 Assemble salad
Transfer greens to a platter. Top with rice mixture, steak, cherry tomatoes, grilled onion, and avocado. Serve salad with Avocado-Chimichurri dressing and crushed red pepper.
Rating
Author
Mario Edgar
Categories
Salad, Steak, Dinner
Ingredients
medium red onion
Tbsp. olive oil
2 cloves garlic minced
15-oz. can petite diced tomatoes
2 tsp. chili powder
1 tsp. paprika
salt
flank steak
3 cups rice
mustard greens
lemon juice
1 cup cherry tomatoes
1 avocado
Avocado chimichurri dressing
Halve, seed, and peel one avocado. Slice half of the avocado; cover and reserve for topping the salad. In a blender combine remaining avocado half, z cup lightly packed fresh cilantro leaves, ⅓ cup lightly packed fresh parsley leaves, ⅓ cup red wine vinegar, ⅓ cup water, ¼ cup olive oil, 1 Tbsp. fresh oregano leaves, 2 cloves smashed garlic, and ¼ tsp. salt.
Cover and blend until nearly smooth, scraping sides as needed. Stir in 2 Tbsp. finely chopped shallot and ¼ tsp. crushed red pepper. Makes 1/⅓ cups.
Steps
1
Cut veggies
1
Chop half of the onion (you should have ½ cup). Cut remaining onion half in two or three slices; secure with toothpics for grilling.
2
Heat arromatics
2
In a 12-inch skillet heat 1 Tbsp of the oil over medium. Add chopped onion and garlic. Cook, stirring frequently, until tender, about 5 minutes. Stir in undrained diced tomatos, chili powder, paprika, and 1/2 tsp of the salt, Cook 2 minutes more. Remove from heat stir in cooked rice. Cover and keep warm.
3
Grill steak
3
Season flank steak on both sides with steak seasoning. Lightly oil grill grates. Grill steak and onion slices, covered, over medium-high, turning once halfway through, 13-16 minutes or until onion slices are lightly charred and tender and steak is medium rare. Let the steak rest, tented with foil, about 10 minutes before thinly slicing across the grain. Chop the grilled onion.
4
Dress greens
4
In a large bowl combine mustard greens, lemon juice, and remaining 1 Tbsp oil and 1/4 tsp salt. Massage greens with your hands until beginning to soften, about 1 minute.
5
Assemble salad
5
Transfer greens to a platter. Top with rice mixture, steak, cherry tomatoes, grilled onion, and avocado. Serve salad with Avocado-Chimichurri dressing and crushed red pepper.