California Grilled Steak Salad with Chimichurri
This steak salad is bursting with fresh, vibrant flavors and is topped with a delicious chimichurri dressing.
Ingredients
Salad
- 4 cups arugula
- 2 cups rainbow chard optional
- 2 cups cherry tomatoes halved
- 2 onions sliced
- 3 cloves garlic minced
- 1 tbsp pine nuts
Steak
- 1.5 lbs flank steak
- salt/pepper
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp onion powder
- 2 tsp cayenne pepper
- 2 tsp coriander
Chimichurri Sauce
- 1 bunch cilantro
- 4 tbsp olive oil
- 1 garlic clove
- 2 limes
- 2 tbsp red wine vinegar
- salt/pepper
- 1 tsp red pepper flakes
Instructions
- Preheat grill or cast iron skillet. Mix together the dry rub and rub it into the steak. Grill steak until your desired wellness (if on a grill, first place on high on direct heat, flip once, then move it to indirect heat until done). Set aside and let cool before slicing (against the grain!)
- In a pan on medium heat, saute the onion, garlic, until golden. Add the optional chard and saute until wilted.
- Next, make the chimichurri sauce by combining all ingredients in a food processor and blending until smooth.
- Finally, mix together the salad ingredients with the onions/chard, then the steak slices, and top with chimichurri sauce.
Notes
Note that the rainbow chard is optional if you can’t find it in the store. We just happened to have some from our garden.
Recommended Amazon Products for this Recipe:
This page may contain Amazon Affiliate links that earn us a small commission, at no additional cost to you. We only show products we personally use in our kitchen. See our disclaimer for more information.
