Chimichurri Steak Salad

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  • 1 bunch Cilantro
  • 2 Lemons, Juiced
  • 2 tablespoon Champagne Vinegar
  • pinch Salt - to taste
  • pinch Pepper - to taste
  • 1 cup Green Beans - trimmed
  • 2 teaspoon Olive Oil
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Pepper
  • 1 pound Steak - (sirloin, skirt steak, etc.)
  • 1 tablespoon Coconut Oil
  • 3 cup Mixed Salad Greens
  • 1 cup Cherry Tomato
  • Preheat oven to 400 F.
  • Make the chimichurri sauce… blend together cilantro, juice from two lemons, vinegar, pinch of salt and pepper. Set aside.
  • In a medium bowl, toss the trimmed green beans with olive oil, salt, and pepper. Line a baking sheet with parchment paper, distribute beans among the sheet evenly, and roast until crisp, but tender, about 6-10 minutes.
  • Heat a medium cast iron skillet (or oven friendly pan) on high heat with coconut oil, and season both sides of the steak with salt and pepper. Sear the steak until a dark crust has formed, about 5 minutes on each side. Transfer skillet to to the oven and continue to cook until desired internal temperature (130-165 F). Let the steak rest for 10 minutes, and slice into strips.
  • Toss salad greens with two tablespoons of chimichurri, arrange cherry tomatoes, green beans, and sliced meat on top, then drizzle additional chimichurri on top of the meat. Serve remaining sauce on the side.


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