Cooked - Steak Salad With Chimichurri Vinaigrette

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Steak Salad With Chimichurri Vinaigrette

1.0

Marinate Steak

1 skirt steak

Juice of 1 orange

Juice of 1 lime

3 garlic cloves, minced

¼ cup fresh cilantro, chopped

¼ cup olive oil

1 tbsp coconut aminos

1 tsp salt

1 tsp black pepper

1 tsp cumin

½ white onion, diced

Combine all ingredients. Massage marinade into steak.
Refrigerate 8–10 hours or overnight.
Lightly brush off garlic and onions before cooking.

Cook Steak and Corn

⅓ cup olive oil

2 tbsp white wine vinegar

1 garlic clove

½ tsp salt

¼ tsp dried oregano

¼ tsp paprika

¼ tsp red pepper flakes

½ cup flat-leaf Italian parsley

2 tbsp honey

Cook steak over medium-high heat to desired doneness (e.g., 130–135°F for medium-rare).
Rest steak before slicing.
Slice steak against the grain into thin strips.
Grill corn until charred. Slice kernels off the cob.

Assemble Salad

1 head romaine lettuce, chopped

Cherry tomatoes, halved

Cucumber, chopped

Feta cheese

Pickled onions

Grilled corn kernels

Avocado

Sliced skirt steak

Layer lettuce, tomatoes, cucumber, feta, pickled onions, corn, and avocado.
Top with sliced steak.

Make Vinaigrette

Blend olive oil, white wine vinegar, garlic, salt, oregano, paprika, red pepper flakes, parsley, and honey until smooth.
Drizzle over salad and toss to combine.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

CuisineArgentinian

Occasions📆EverydaySummer Bbq

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 2 weeks ago

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