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Salad with steak and chimichurri sauce

Chimichurri Steak Salad

Nicky Corbishley
An Argentinian spin on a steak salad - this meal is virant, zingy and delicious.
5 from 6 votes
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course, Salad
Cuisine South American
Servings 4
Calories 499 kcal

Ingredients
 

Steak

  • 280 grams sirloin steak 2 x 190g steaks
  • 1 1/2 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Chimichurri

  • 60 grams packed fresh parsley chopped very finely
  • 1/2 teaspoon red pepper flakes
  • 6 tablespoon olive oil
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • 1 teaspoon red wine vinegar

Salad

  • 90 grams baby salad leaves
  • 10 grape tomatoes sliced in half
  • 2 radishes sliced thinly
  • 1 avocado peeled, pitted and chopped into small chunks
  • 1/2 red onion sliced thinly
  • 1/4 cucumber sliced
  • 2 flatbreads toasted and sliced into large wedges
  • 2 tablespoon sour 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. 

Nutrition

Calories: 499kcalCarbohydrates: 22gProtein: 20gFat: 39gSaturated Fat: 10gCholesterol: 46mgSodium: 596mgPotassium: 785mgFiber: 6gSugar: 3gVitamin A: 2070IUVitamin C: 40.3mgCalcium: 72mgIron: 3.3mg