This is the perfect summer salad. The flavors are bold and refreshing after a hot day. This salad will fill you up without leaving you bloated.
The Chimichurri dressing is what really makes this salad unique. The fresh herbs mixed with a little spice and a small acidic kick (from the lime juice and vinegar) blend together so nicely.
You can easily make this salad vegetarian friendly by leaving out the steak.
Chimichurri Steak Salad
Print RecipeIngredients
- Chimichurri Dressing:
- 1 bunch cilantro
- 1 bunch parsley
- 3 tsp minced garlic
- ½ tsp red pepper flakes
- ½ small red onion, diced
- ½ C olived oil
- 2 T lime juice
- 2 T red wine vinegar
- ½ tsp pepper
- ¼ tsp salt
- ------------------------------
- Salad:
- 6 C. mixed greens
- 1 lb flank steak
- 1 small bunch asparagus
- 1 T olive oil
- 1 tsp minced garlic
- ½ small red onion, cut into pieces
- 1 C petite heirloom tomatoes, cut in half
- ¼ C crumbled blue cheese
- 1 ripe avocado
Instructions
Place first 10 ingredients in blender or food processor. Pulse until well blended.
Cook steak on grill, stove or oven until cooked to your liking. Set aside to cool.
Sauté asparagus in olive oil and garlic until slightly softened. Set aside to cool.
In the same pan, place red onion pieces until slightly softened. Set aside to cool.
To assemble salad place mixed greens in bowl, top with sautéd asparagus and onion, tomato halves, blue cheese, and avocado.
Toss together with chimichurri dressing.
