Ingredients with Measurements:
- 1 lb. flank steak
- Salt and pepper
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 tsp. red pepper flakes
- 1 head of lettuce, chopped
- 1 red onion, sliced
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season flank steak with salt and pepper on both sides.
3. Grill steak for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.
4. Let steak rest for 5 minutes before slicing against the grain.
5. In a mixing bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, and red pepper flakes. Whisk until well combined.
6. In a large salad bowl, combine chopped lettuce, sliced red onion, sliced avocado, halved cherry tomatoes, and crumbled feta cheese.
7. Add sliced steak to the salad bowl.
8. Drizzle chimichurri sauce over the top of the salad and toss to combine.
9. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 425
- Total fat: 33g
- Saturated fat: 7g
- Cholesterol: 75mg
- Sodium: 370mg
- Total carbohydrates: 10g
- Dietary fiber: 5g
- Sugars: 3g
- Protein: 24g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin steak or skirt steak.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add grilled vegetables such as bell peppers or zucchini to the salad.
- Use chicken instead of steak for a lighter option.
- Serve the chimichurri sauce on the side for those who prefer less sauce.
Tips and tricks:
- Letting the steak rest before slicing allows the juices to redistribute and results in a juicier steak.
- Make the chimichurri sauce ahead of time and store in the fridge for up to 3 days.
- Use a sharp knife to slice the steak against the grain for a more tender bite.
Storage instructions:
- Store leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- Reheat leftover steak in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the salad on a large platter for a family-style meal.
- Top the salad with extra herbs or sliced jalapenos for a pop of color.
Garnishes:
- Fresh herbs such as parsley or cilantro
- Sliced jalapenos
- Lime wedges
Pairings:
- Serve with a side of garlic bread or crusty bread for dipping in the chimichurri sauce.
- Pair with a glass of red wine such as Malbec or Cabernet Sauvignon.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Quinoa salad
Troubleshooting advice:
- If the steak is overcooked, it may be tough and chewy. Try marinating the steak beforehand or using a meat tenderizer to help break down the fibers.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 135-145°F to ensure it is safe to eat.
- Store leftover salad in the fridge within 2 hours of serving to prevent bacteria growth.
Food history:
- Chimichurri sauce originated in Argentina and is typically served with grilled meats.
Flavor profiles:
- The chimichurri sauce is tangy and herbaceous, while the steak is savory and slightly smoky from the grill. The salad adds a fresh crunch and the feta cheese adds a salty tang.
Serving suggestions:
- Serve the salad as a main course for lunch or dinner.
- Make smaller portions and serve as a side dish at a barbecue or potluck.
Related Categories
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Region: Argentine
Taste: Tangy, Savory, Herbaceous, Garlicky, Spicy