Grilled Steak Salad with Chimichurri Sauce
For some people “Salad” can be synonymous with a culinary punishment, but this salad is both gentle and hearty enough to gently dissuade any skeptical opinions about how satisfying a meal they can be. At its core, this salad is a celebration of fresh and simple ingredients such as refreshing cucumbers and juicy tomatoes. Serving as a char-grilled crown on the top of our bed of vegetables is a Chimichurri-marinated steak that is a hearty and (obviously) meaty contrast to the rest of our fresh ingredients. Rather than going with croutons, Jeff opted to make his own crunchy garnish in the form of crisping up some thinly sliced shallots, but you know what? This is a salad for Pete’s sake. Make it with whatever vegetables speak to you: roasted beets, grated carrots, red pepper strips, and maybe even a sprinkle of chia seeds over the top of it.
- 16 Oz. Top sirloin steak
- Salad greens, 2-3 heads
- 1 English cucumber, sliced lengthwise and then vertical
- 1 Red onion, sliced thin
- 1 Large tomato, sliced into thin wedges
- Crispy shallots, to garnish
- 2 Cups Chimichurri Sauce, divided
- Marinate steak in 1 cup of Chimichurri Sauce for 30 minutes.
- Preheat grill to medium-high.
- Place steak on grill and cook for 5-7 minutes per side for medium rare, or longer for medium or medium well.
- Assemble salads while steak is cooking as desired.
- Remove steak from grill and let rest for at least 5 minutes.
- Slice steak thinly against the grain and place on salads. Drizzle with Chimichurri sauce and garnish with crispy shallots.