Grilled Steak Salad with Chimichurri Dressing

Category, DifficultyIntermediate
Yields4 Servings
Prep Time25 mins
 1 cup packed flat-leaf parsley leaves
 5 tbsp extra-virgin olive oil
 ¼ cup white vinegar
 1 small clove garlic
 1 tsp kosher salt
 1 lb flank steak or skirt steak
 2 hearts of romaine or 1 bag of checked lettuce
 1 large yellow bell pepper
 1 medium onion, sliced 1/2 inch thick
1

Puree parsley, 1 tablespoon oil, vinegar, garlic and 1/4 teaspoon salt in a blender.

2

Pat 1 tablespoon of the mixture on each side of steak. Put the steak on a plate, cover and refrigerate
at least 1 hour and up to 24 hours.

3

Add 3 tablespoons oil to the herb mixture remaining in the blender ;pulse to blend. Transfer to a bowl, cover and refrigerate if not using right away.

4

20 minutes before you are ready to grill, preheat grill to medium-high.

5

Brush bell pepper and onion with the remaining 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt.

6

Sprinkle the steak with remaining salt. Let the dressing come to room temperature if necessary while
you grill.

7

Oil the grill rack. Put everything on the grill, placing the steak on the hottest part.

8

Grill the steak, turning once, until desired doneness, 6 to 8 minutes per side for medium. Grill the pepper and onion, turning occasionally, until charred and tender, about 10 Minutes total.

9

Let the steak rest on a cutting board for 5 minutes then thinly slice against the grain. Slice the pepper and onion. Place the lettuce, steak, pepper and onion in a large bowl. Drizzle with the reserved dressing.

10

Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. Never use cooking spray on a hot grill.

11

This salad can also be prepared successfully on a grill pan.

Category,

Ingredients

 1 cup packed flat-leaf parsley leaves
 5 tbsp extra-virgin olive oil
 ¼ cup white vinegar
 1 small clove garlic
 1 tsp kosher salt
 1 lb flank steak or skirt steak
 2 hearts of romaine or 1 bag of checked lettuce
 1 large yellow bell pepper
 1 medium onion, sliced 1/2 inch thick

Directions

1

Puree parsley, 1 tablespoon oil, vinegar, garlic and 1/4 teaspoon salt in a blender.

2

Pat 1 tablespoon of the mixture on each side of steak. Put the steak on a plate, cover and refrigerate
at least 1 hour and up to 24 hours.

3

Add 3 tablespoons oil to the herb mixture remaining in the blender ;pulse to blend. Transfer to a bowl, cover and refrigerate if not using right away.

4

20 minutes before you are ready to grill, preheat grill to medium-high.

5

Brush bell pepper and onion with the remaining 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt.

6

Sprinkle the steak with remaining salt. Let the dressing come to room temperature if necessary while
you grill.

7

Oil the grill rack. Put everything on the grill, placing the steak on the hottest part.

8

Grill the steak, turning once, until desired doneness, 6 to 8 minutes per side for medium. Grill the pepper and onion, turning occasionally, until charred and tender, about 10 Minutes total.

9

Let the steak rest on a cutting board for 5 minutes then thinly slice against the grain. Slice the pepper and onion. Place the lettuce, steak, pepper and onion in a large bowl. Drizzle with the reserved dressing.

10

Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. Never use cooking spray on a hot grill.

11

This salad can also be prepared successfully on a grill pan.

Grilled Steak Salad with Chimichurri Dressing

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