Thursday, February 22, 2018

Friday Food: California Steak Salad w/ Chimichurri Dressing

After having a "meat" salad for lunch on Thursday it got me thinking about trying to find an epic salad that could still get you full but not have some of the extra calories that I don't really need (I did have to talk myself out of a burger).  This one seems like it would do the trick so we'll have to give it a try.


  • 1.25 lb flank steak
  • 1 tbsp olive oil
  • Salt & Pepper to season
  • 8 oz. Fresh Arugula
  • 1 Red Onion, sliced into 1" rings (keep them together if you're going to grill them)
  • 1 lb. asparagus, trimmed
  • 1 pint of assorted cherry tomatoes, halved
  • 1 avocado, slided
Chimichurri Dressing
  • 1 garlic clove
  • 1 cup fresh cilantro
  • 2 tbsp red wine vinegar
  • 1 tbsp lime juice
  • 3 tbsp olive oil
  • 1/4 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • Salt & pepper to taste

The Game Plan:

  1. Preheat grill to medium high heat.
  2. Season apparatus and onion rings with olive oil and salt.
  3. Place asparagus and onion rings on grill.  Grill the asparagus for 4-5 minutes and remove.  Grill the onion rings for 4-5 minutes per side until char marks appear.  Remove and set aside.
  4. Add 1 tbsp of olive oil to flank steak, rub into both sides.  Season both sides with salt & pepper.
  5. Place flank steak on the grill.  Grill each side for 3-5 minutes.  Let rest for 5 minutes before slicing.  (make sure you slice it against the grain).
  6. While the steak is resting add the following to a small food processor: a garlic clove, fresh cilantro, red wine vinegar, olive oil, lime juice, smoked paprika, red pepper flakes, salt & pepper.  Blend until smooth and looks like a dressing.
  7. Assemble the salad, add fresh arugula, grilled red onion slices, asparagus, cherry tomatoes, sliced avocado, and sliced flank steak to a large serving platter.  Serve with Chimichurry Dressing on the side!  Garnish with a lime.

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