Recipe: Chimichurri Steak Salad

Chimichurri Steak Salad 😍😍 WOW, this salad is the bomb! Seriously, A+ in my book. AND, the best part is that this salad can be tweaked to fit so many different diet styles… Atkins/low-carb: follow as written; Keto: add more steak, cheese, or nuts; Paleo or higher carb option: add orzo or couscous for a gluten-free carb source. This salad packs a major flavor punch and is shockingly filling — give it a go! 🥗🥗
-1# steak, trimmed and cut into strips (I prefer top sirloin or filet, but flank works great too)
-Salt, pepper, and garlic powder to taste
-Red onion, chopped
-Red/yellow peppers, julienned
-1/2 carton cherry tomatoes, halved and seasoned with salt/pepper
-1 small carton lettuce of choice — I always prefer arugula in the mix!
-Blue cheese crumbles
-2c fresh parsley
-2T fresh oregano
-1 shallot
-4 cloves garlic
-1/4c red wine vinegar
-2/3c olive oil
-Black pepper and red pepper flakes to taste — I like a lot!
1. In a med-hot pan, saute the steak with plenty of butter, salt, pepper, and garlic powder. Cook to your desired temperature and remove from heat. 
2. In the same pan, at a hotter temperature setting, add more butter and then the onion and peppers. Season with more salt and pepper. Flash fry until slightly browned, after just a few minutes. 
3. Combine all the chimichurri ingredients in a food processor and blend. 
4. Over the lettuce mix, toss the cooked meat, peppers/onion, tomatoes, and blue cheese. Add as much chimichurri to the mix as you like, acting as your dressing to the salad. 
And voila! This full dinner takes less than 30min to prepare start to finish, and will leave you feeling FULL and satisfied. Customize it according to your diet needs and taste — let me know what you think! 🤤🥗😍 

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