Steak and Chimichurri Salad

Steak And Chimichurri Salad Recipe

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Linda James


I found this recipe in Diabetic Living magazine. It serves 4 at 284 calories each.


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45 Min


  • 12 oz
    beef flank steak trimmed
  • 1 bunch
    chimichurri sauce
  • 4 c
    fresh arugula
  • 4 oz
    french bread croutons
  • 1 1/2 c
    cherry tomatoes
  • 1/2 c
    thinly sliced red onion

  • 3/4 c
    firmly packed fresh parsley and cilantro
  • 1/4 c
    lime juice
  • 2 Tbsp
    red wine vinegar
  • 1 Tbsp
    each of olive oil and water
  • 3 clove
    garlic minced
  • 1/4 tsp
    each of salt and red pepper.

How to Make Steak and Chimichurri Salad


  1. Make shallow diagonal cuts at 1 inch intervals in a diamond pattern on both sides of meat. Sprinkle with 1/2 tsp each salt and black pepper. Let stand 5 minutes. Prepare chimichurri sauce by combining all ingredients and pulsing until nearly smooth.
  2. Grill meat, covered, over medium 13 to 18 minutes until med rare, turning once. Brush with 2 TBSP of sauce during last 5 minutes.
  3. In large bowl combine arugula, croutons, tomatoes, onion, and remaining sauce.
  4. Thinly slice meat across the grain. Divide arugula mixture among the plates and top with meat.

Printable Recipe Card

About Steak and Chimichurri Salad

Course/Dish: Salads
Main Ingredient: Beef
Regional Style: Spanish
Dietary Needs: Diabetic
Other Tag: Healthy

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