Steak Chimichurri Salad Easy Button Low Carb Recipes

Steak and Chimichurri Salad EatingWell

WEBSep 19, 2023 · Prepare Chimichurri Sauce by combining fresh Italian parsley, cilantro, lime juice, red wine vinegar, olive oil, water, minced …

Rating: 3/5(1)
1. Begin preparing Steak: Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle with salt and pepper. Let stand 5 minutes.
2. Prepare Chimichurri Sauce by combining fresh Italian parsley, cilantro, lime juice, red wine vinegar, olive oil, water, minced garlic, salt and crushed red pepper in a blender or food processor. Cover and pulse until nearly smooth but still slightly chunky. Set aside.
3. Grill meat, covered, over medium 13 to 18 minutes or until meat reaches desired doneness (145 degrees F for medium-rare or 160 degrees F for medium), turning once and brushing with 2 tablespoons of the Chimichurri Sauce during last 5 minutes.
4. Prepare the Chimichurri Salad: In a large bowl combine arugula, bread, tomatoes, onion and the remaining Chimichurri Sauce; toss gently to coat.

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Chimichurri Steak Salad All Day I Dream About Food

WEBJun 29, 2023 · 1. Make the chimichurri: Place all of the ingredients in a blender and blend until smooth. Taste and adjust seasoning as desired. 2. Cook the steak: Season the …

Rating: 5/5(8)

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Chimichurri Grilled Steak Salad EatingWell

WEBSep 20, 2023 · Directions. Puree parsley, 1 tablespoon oil, vinegar, garlic and 1/4 teaspoon salt in a blender. Pat 1 tablespoon of the mixture on …

Rating: 3.4/5(5)
1. Puree parsley, 1 tablespoon oil, vinegar, garlic and 1/4 teaspoon salt in a blender. Pat 1 tablespoon of the mixture on each side of steak. Put the steak on a plate, cover and refrigerate at least 1 hour and up to 24 hours. Add 3 tablespoons oil to the herb mixture remaining in the blender; pulse to blend. Transfer to a bowl, cover and refrigerate if not using right away.
2. Twenty minutes before you are ready to grill, preheat grill to medium-high.
3. Cut each heart (or head) of romaine in half lengthwise, leaving the root end intact. Brush lettuce, bell pepper and onion with the remaining 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt. Sprinkle the steak with remaining 1/4 teaspoon salt. Let the dressing come to room temperature if necessary while you grill.
4. Take the steak, lettuce, bell pepper and onion out to the grill. Oil the grill rack (see Tip). Put everything on the grill, placing the steak on the hottest part. Grill the steak, turning once, until desired doneness, 6 to 8 minutes per side for medium. Grill the pepper and onion, turning occasionally, until charred and tender, about 10 minutes total. Grill the lettuce, turning once, until lightly charred, about 2 minutes per side.

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