CHIMICHURRI STEAK SALAD
Calories 580kcal
Ingredients
- 2 steak (cut and preparation of your preference)
- 1 tablespoon lard
- salt (to taste)
- pepper (to taste)
- 4 cups salad greens (cut and preparation of your preference)
- 1/2 avocado (pitted and diced)
- 1/2 cucumber (sliced)
- 1/2 cup radishes (cut and preparation of your preference)
- 1/2 cup cherry tomatoes (cut and preparation of your preference)
- 4 tablespoons chimichurri
- 1 cup parsley (cut and preparation of your preference)
- 1/4 cup oregano (cut and preparation of your preference)
- 1/2 cup olive oil
- 4 cloves garlic (cut and preparation of your preference)
- 1 chile pepper (cut and preparation of your preference)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Start by bringing the steak to room temperature by leaving them out for 10-15 minutes on the kitchen counter.
- As that rests and warms back up, prepare your chimichurri sauce.
- Start by separating out half of each of the following: Parsley, oregano, and olive oil.
- Add those separated out halves—plus your garlic—into a blender.
- (Set the other halves aside.) To the blender, add your chile pepper, vinegar, salt, and pepper.
- Pulse everything until smooth before adding the other half of the herbs and oil.
- Mix well, but do not pulse again—you want your chimichurri to have a little bit of texture.
- Next, cook your steaks according to your preference.
- I prefer to fry my steaks in a hot pan over high heat after greasing well with butter, flipping after 2-4 minutes on each side according to my preferences.
- (When the edges begin to brown, flip.) After reducing the heat to medium, cook another 4 minutes (for rare steaks), 7 minutes (medium), or 11 minutes (well-done).
- Pull the steaks from the pan and let rest in a warm place just a few minutes.
- Keep any leftovers in the refrigerator, storing the sauce separately, for up to a week.
Originally posted 2019-02-20 18:40:15.
