steak and chimichurri salad
I found this recipe in Diabetic Living magazine. It serves 4 at 284 calories each.
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prep time
45 Min
cook time
method
Grill
yield
4 serving(s)
Ingredients
- 12 ounces beef flank steak trimmed
- 1 bunch chimichurri sauce
- 4 cups fresh arugula
- 4 ounces french bread croutons
- 1 1/2 cups cherry tomatoes
- 1/2 cup thinly sliced red onion
- CHIMICHURRI SAUCE
- 3/4 cup firmly packed fresh parsley and cilantro
- 1/4 cup lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon each of olive oil and water
- 3 cloves garlic minced
- 1/4 teaspoon each of salt and red pepper.
How To Make steak and chimichurri salad
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Step 1Make 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.
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Step 2Grill meat, covered, over medium 13 to 18 minutes until med rare, turning once. Brush with 2 TBSP of sauce during last 5 minutes.
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Step 3In large bowl combine arugula, croutons, tomatoes, onion, and remaining sauce.
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Step 4Thinly slice meat across the grain. Divide arugula mixture among the plates and top with meat.
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