An Argentinian spin on a steak salad - this meal is virant, zingy and delicious.
5 from 6 votes
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Course Main Course, Salad
Cuisine South American
Servings 4
Calories 499kcal
Ingredients
Steak
280gramssirloin steak 2 x 190g steaks
1 1/2tablespoonvegetable oil
1/4 teaspoonsalt
1/4teaspoonfreshly ground pepper
Chimichurri
60gramspacked fresh parsleychopped very finely
1/2 teaspoonred pepper flakes
6tablespoonolive oil
2 clovesgarlic
1/2teaspoonsalt
1/4teaspoonfreshly ground black pepper
1/4teaspoondried oregano
1tablespoonlemon juice
1 teaspoonred wine vinegar
Salad
90gramsbaby salad leaves
10grape tomatoessliced in half
2radishessliced thinly
1 avocadopeeled, pitted and chopped into small chunks
1/2red onionsliced thinly
1/4cucumbersliced
2flatbreadstoasted and sliced into large wedges
2tablespoonsour cream
Instructions
Heat a cast-iron grill pan or skillet over high heat.
Place the steaks on a cutting board and drizzle with the oil, then sprinkle them with the salt and black pepper. Rub in the oil and seasonings with your hands to coat both sides.
Cook the steaks for 3 to 5 minutes on each side, depending on how well cooked you like your steaks. Once cooked, transfer to a cutting board to rest for 5 to 10 minutes.
Meanwhile, prepare the chimichurri,. In a small bowl, stir together all the chimichurri ingredients. Allow to sit for a few minutes while you finish the rest of the salad.
Assemble the salad. On a serving platter, arrange the baby salad leaves, tomatoes, radishes, avocado, red onions, cucumber and flatbreads.
Top with the cooked steak, then drizzle with most of the chimichurri. Nestle a small dollop of the sour cream into the platter and drizzle a little more chimichurri on to before serving.
Notes
Although the recipe recommends 2 steaks for 4 people. I found that one steak thinly sliced was adequate for our appetites.If you want to bulk out the salad for a more filling meal you could add a little cooked quinoa or rice.