Chimichurri Steak Salad
Difficulty
Serves
4 Persons
Preparation
15 Minutes
Cooking
10 Minutes
What You’ll Need
Ingredients
For The Steak:
1 Lb Flank Steak Or Ribeye
Salt And Pepper, To Taste
1 Tablespoon Nowa Olive Oil (For Cooking)
For The Chimichurri:
1/2 Cup Fresh Parsley, Chopped
1/4 Cup Fresh Cilantro, Chopped (Optional)
3 Cloves Garlic, Minced
1/2 Cup Nowa Olive Oil
2 Tablespoons Red Wine Vinegar
1 Teaspoon Dried Oregano
1/2 Teaspoon Red Pepper Flakes (Optional, For Heat)
Salt And Pepper, To Taste
For The Salad:
4 Cups Mixed Greens (Arugula, Spinach, Or Romaine)
1 Cup Cherry Tomatoes, Halved
1/2 Red Onion, Thinly Sliced
1 Avocado, Sliced
1/2 Cucumber, Sliced
1/4 Cup Feta Cheese, Crumbled (Optional)
Nowa Olive Oil, For Drizzling
Seasoning
Salt And Pepper, To Taste
Nowa Olive Oil
How to Make it?
Prepare the Chimichurri: In a small bowl, combine the chopped parsley, cilantro (if using), minced garlic, Nowa Olive Oil, red wine vinegar, dried oregano, red pepper flakes (optional), and salt and pepper. Mix well and set aside.
Season the steak on both sides with salt and pepper. Heat 1 tablespoon of oil in a skillet over medium-high heat. Sear the steak for 4-5 minutes per side, or until it reaches your desired level of doneness (medium-rare to medium is ideal).
Once cooked, remove the steak from the skillet and let it rest for 5 minutes before slicing thinly against the grain.
In a large bowl, arrange the mixed greens, cherry tomatoes, red onion, avocado, cucumber, and feta cheese (if using). Drizzle with more Nowa Olive Oil.
Place the sliced steak on top of the salad and drizzle generously with the prepared chimichurri sauce. Enjoy!
