Steak Salad with Chimichurri Vinaigrette
Fire up the grill this summer and make this bold and flavourful Steak Salad with Chimichurri Vinaigrette! This recipe uses chimichurri as a marinade for the steak as well as for the vinaigrette dressing, so the steak and salad have tons of flavour. Serve this up for Father’s Day or any other summer occasion and enjoy!
Ingredients
For the Chimichurri Base:
- 3 cloves garlic peeled, whole
- 1 bunch cilantro
- 1 bunch Italian parsley
- 1 tablespoon dried oregano
- 2 teaspoons dried chili flake optional
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¾ cup extra virgin olive oil
For the Vinaigrette:
- 1/3 of the chimichurri base from above
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
For the Steak and Salad:
- 2 New York striploin steaks 5 oz each
- 1 head romaine lettuce cut into 1-inch pieces
- 1 cup cherry tomatoes halved
Instructions
- Add all the chimichurri base ingredients to a food processor and pulse until the herbs are finely chopped and the chimichurri is almost fully smooth. Pour 1/3 of the chimichurri into a jar and set aside.
- Place the steaks into a shallow baking dish and pour the remaining 2/3 of the chimichurri over the steaks. Toss to coat on all sides, then cover and place in the refrigerator to marinate for at least 4 hours, or overnight.
- Add the red wine vinegar and olive oil to the jar of chimichurri and mix to combine. Set aside for later. If enjoying the same day, leave at room temperature. If enjoying the following day, refrigerate.
- Remove the steaks from the refrigerator and use a spatula to remove the chimichurri from the steaks. This will avoid burning on the grill. Let the steaks rest at room temperature for 30 minutes.
- Heat a grill to 400 degrees F. Once hot, add the steaks and grill for 4 to 5 minutes per side for medium-rare, or until your preferred doneness. Once cooked, remove the steaks from the grill and let rest for 10 minutes at room temperature before slicing into 1-centimetre-thick slices.
- To serve, place the romaine lettuce on a large serving platter and top with the halved cherry tomatoes and the sliced steak. Drizzle over the chimichurri vinaigrette and serve immediately. Enjoy!
Notes
*The fat and calories for this recipe is high in the calculations due to the amount of oil in the chimichurri. You will remove most of the chimichurri after the steaks have been marinated and you will likely have lots of leftover vinaigrette, so the calories per serving will lower. I am unable to calculate the exact nutritional information, but thought I would include this note just in case you were concerned about this!
Nutrition
Calories: 1503kcalCarbohydrates: 8gProtein: 48gFat: 143gSaturated Fat: 29gPolyunsaturated Fat: 13gMonounsaturated Fat: 93gCholesterol: 181mgSodium: 748mgPotassium: 1020mgFiber: 3gSugar: 2gVitamin A: 2332IUVitamin C: 20mgCalcium: 126mgIron: 6mg
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