Chimichurri Steak Salad

Recipe Overview

• Serves: 4
• 20 minutes
• 10–15 minutes
• 10 minutes

Ingredients

<p “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>For the Steak

<li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>2 Nutrafarms New York strip steaks <li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>Salt and black pepper, to taste <li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>1 tbsp olive oil <li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>1 tbsp butter <li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>3–4 garlic cloves, lightly smashed

<p “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>For the Chimichurri

<li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>2 bunches fresh parsley, finely chopped <li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>1 whole bulb garlic, minced as finely as possible <li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>2–3 red Thai peppers or red jalapeños, finely diced (adjust to your preferred spice level) <li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>2 tsp salt <li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>1 tsp black pepper <li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>1½ tbsp rice wine vinegar <li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>Juice of ½ lime½ cup olive oil

<p “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>For the Salad

<li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>½ bunch green onions, thinly sliced <li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>1 cucumber, cut into half moons <li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>1 handful cherry tomatoes, quartered <li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>1 (15 oz/398 mL) can chickpeas, drained and rinsed <li “=”” =””=”” tve-u-6a61972141e794″”=”” tve-u-6a61972141e7b4″=””>1 (15 oz/341 mL) can corn, drained

🍳 Instructions

Step 1: Make the Chimichurri

1. 1Finely chop the parsley and place it in a large bowl.
2. 2Mince the entire bulb of garlic as finely as possible and add it to the parsley.
3. 3Finely dice the Thai peppers or red jalapeños and stir them into the mixture.
4. 4Add:
   – 2 tsp salt
   – 1 tsp black pepper
   – 1½ tbsp rice wine vinegar
   – Juice of ½ lime
   – ½ cup olive oil
5. 5Mix everything together until well combined. Set aside while you prepare the salad so the flavors can meld.

Step 2: Prepare the Salad

1. 1Thinly slice the green onions.
2. 2Slice the cucumber into half moons.
3. 3Quarter the cherry tomatoes.
4. 4Drain and rinse the chickpeas.
5. 5Drain the corn.
6. 6Combine all the salad ingredients in a large bowl.
7. 7Add the chimichurri and toss until everything is evenly coated.
8. 8Refrigerate while you cook the steak to allow the flavors to marinate.

Step 3: Cook the Steak

1. 1Pat the steaks dry and season both sides generously with salt and pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat until hot.
3. 3Add the steaks and sear for about 3 minutes per side for medium-rare, flipping once.
4. 4During the final minute of cooking, add:

   – 1 tbsp butter

   – Smashed garlic cloves

    

5. 5Spoon the melted butter and garlic over the steaks as they finish cooking.

Cook longer or shorter depending on your preferred doneness.

Step 4: Rest & Serve

1. 1Transfer the steaks to a cutting board and let them rest for 10 minutes.
2. 2Cut the steak into bite-sized cubes or thin slices.
3. 3Divide the chilled salad among serving plates.
4. 4Top each salad with the steak.
5. 5Spoon any remaining chimichurri over the steak if desired.

Serve immediately and enjoy!