Name: Grilled Steak Salad with Chimichurri
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: South American
Ingredients: {"1 1/3 lb flank steak","1 bunch asparagus, ends trimmed","1 red onion, cut horizontally into 1/2 inch slices","1 cup cherry tomatoes, sliced in half","1- 5 oz bag mixed greens","chimichurri dressing:","1/4 cup flat leaf parsley, chopped","1 Tbsp fresh oregano, chopped","1/4 tsp chili flakes","2 Tbsp red wine vinegar","3 Tbsp olive oil, divided"}

Step 1:

Preheat the outdoor grill on high heat, about 475°F.

Step 2:

Make the chimichurri by whisking together the herbs, vinegar, chili flakes, salt and pepper. Pour in 2 Tbsp of olive oil and leave at room temperature while you grill.

Step 3:

Toss the asparagus and red onion in 1 Tbsp of olive oil. Grill the veggies for about 5-8 minutes until they are charred but still have a crunch.

Step 4:

Season the flank steak with salt, pepper and a little bit of olive oil. Grill the steak 4 minutes per side for medium-rare. Let it rest off the heat for 10 minutes before cutting into thin slices.

Step 5:

Assemble the salad by adding sliced tomatoes and grilled onions to the lettuce, then tossing it with some of the chimichurri. Top the salad with steak, serving with asparagus and extra chimichurri on the side.

Grilled Steak Salad with Chimichurri

Ingredients

Instructions

Chef's Notes