Description
A vibrant salad bowl featuring seared steak, crisp greens, and a fresh chimichurri sauce.
Ingredients
Scale
- 6 cups mixed baby greens (arugula, baby spinach, frisée), washed and spun dry
- 1 cup cooked farro or short-grain rice, warm (optional)
- 1 lb flank or skirt steak, trimmed and patted dry
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp neutral oil for searing
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped (optional)
- 3 tbsp fresh oregano leaves, finely chopped or 1 tsp dried
- 3 garlic cloves, minced
- 2 tbsp red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1/2 tsp red pepper flakes
- Zest and juice of 1 lemon
- 1 small shallot, thinly sliced
- Toasted pumpkin seeds or thinly shaved radish for crunch
- Maldon or flaky sea salt for finishing
- Lemon wedges for serving
Instructions
- Prepare the chimichurri: in a bowl combine parsley, cilantro, oregano, garlic, red wine vinegar, lemon zest and juice, and red pepper flakes. Slowly whisk in olive oil until emulsified; season with fine sea salt to taste.
- Let the sauce rest 10–15 minutes for flavors to marry.
- Season the steak: pat steak dry, then rub with salt, pepper, and oil. Let sit 20–30 minutes at room temperature.
- Sear the steak: heat a heavy skillet or grill over high heat until shimmering. Sear steak 2–4 minutes per side for medium-rare.
- Rest the steak: transfer to a cutting board and rest 8–10 minutes. Slice thinly across the grain into bite-sized strips.
- Assemble the bowl: toss greens with a spoonful of chimichurri, arrange warm grains (if using), top with sliced steak, then spoon additional chimichurri over the meat.
- Finish with shallots and pumpkin seeds, sprinkle with flaky salt, and a squeeze of lemon.
Notes
Store chimichurri in an airtight jar in the refrigerator for up to 5 days. Keep sliced steak separate for best freshness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg