• Antoinette


Steak Salad with Chimichurri Dressing

Ingredients for Salad

3/4 pound bottom round, thinly sliced

2 tbsp. extra virgin olive oil, divided

1/4 tsp. Garlic powder

1 tsp. Minced garlic

Salt and pepper, to taste

8 oz. fresh purple romaine lettuce

1/2 red onion, sliced into 1″ rings

1 lb. asparagus, trimmed

1 pint cherry tomatoes, halved

1 avocado, sliced

1 lime, for garnish

Ingredients for Chimichurri Dressing

3 garlic cloves, minced

1 cup fresh cilantro

1/2 cup fresh parsley

3/4 tsp. Dried Oregano

2 tbsp. red wine vinegar

2 tbsp. fresh lime juice

1/2 cup olive oil

1/2 tsp. smoked paprika

1/2 tsp. red pepper flakes

1 tsp. Kosher salt

1 tsp. pepper


Preheat oven to 400 degrees F. Cut off the ends of asparagus spears. Place asparagus on baking sheet and drizzle with 1 tbsp. olive oil. Toss with minced garlic, salt, and pepper. Bake for 15-20 mins or until fork tender. Remove from oven and set aside.

Rub 1 tbsp. of olive oil on both sides of the thin sliced steak. Season them with salt, pepper and garlic powder on both sides.

Place slices of steak on the cast iron skillet and cook for approx. 3-5 minutes each side. Let rest for 5 minutes before slicing into strips.

Immediately place slices of onion directly on cast iron skillet and cook until tender.

While steak is resting add the garlic, fresh cilantro, parsley, oregano, red wine vinegar, olive oil, lime juice, smoked paprika, red pepper flakes, salt and pepper into a food processor. Blend until smooth.

Assemble the salad by first placing the romaine lettuce on serving plate. Top with the grilled red onion slices, cherry tomatoes, sliced avocado, sliced strips of beef, and asparagus spears. Sprinkle with a bit more salt and pepper. Serve with Chimichurri Dressing. Garnish with a lime.

Enjoy! 😉

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