Grilled Steak Salad with Chimichurri Sauce
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 meaty contrast to the rest of our fresh ingredients. Rather than going with croutons, we opted to make our own crunchy garnish in the form of crisping up some thinly sliced shallots. 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.
Prep Time: 30 min.
Cooking Time: 15 min.
Servings: 4
Cooking Method: Grilling
Cuisine: South American
Ingredients:
- 16 ounce top sirloin steak
- Salad greens, 2-3 whole 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
Instructions:
- 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.
- Serve!