Flank Steak Chimichurri Salad

chimichurri

This salad is one of our favorites for Summer dinner parties. It is super flavorful and always a huge hit! One of the best parts is how simple it is to throw all the dressing ingredients together beforehand and let it chill out in the refrigerator until you’re ready. Now don’t get too excited, hehe ;) but I actually have measured out most of the ingredients for this recipe so you will have an easier time recreating this! I actually won a cooking competition at my husband’s company a few years back with this recipe! :) My sweet son reminded me of that, yesterday when I made this. :) 

What you will need. Or as the lovely Pioneer Woman would say, The Cast of Characters! Speaking of The Pioneer Woman. Aren’t her plates darling? That’s one of them in the picture! I love them!!

This Recipe will feed about 6-8 people. Depending on how much meat they eat. You can always stretch this out and slice the meat into thinner strips or even after it is grilled you can chop it up. It’s all up to you! :)

  1. 1/2 Cup Extra Virgin Olive Oil {you may need more to thin it out if too thick.}
  2. 3 Tablespoons of Red Wine Vinegar {you may want to add a little more after. Sometimes I do. But start with 3 Tablespoons and mix it all up and then decide.}
  3. 2 Bunches of Cilantro {we are BIG cilantro fans, if you’re not, scale it down and up the parsley}
  4. 1/4 Bunch of Parsley
  5. 1 teaspoon of fresh oregano
  6. 2 Limes
  7. 5 cloves of garlic
  8. 1 teaspoon crushed red pepper
  9. Salt and Pepper to taste
  10. 2 Heads of Romaine lettuce
  11. Tomatoes
  12. Red Onion, thinly sliced
  13. 1.5lbs-2lbs of Flank Steak

Directions:

  • In a food processor or sometimes I use my Ninja blender. Combine; cilantro, parsley, oregano, the juice of half a lime and garlic.
  • Add olive oil, red wine vinegar and crushed red pepper.
  • Season with Salt and Pepper to taste.
  • Season meat with the juice of one lime and Salt and Pepper.
  • Grill your meat at medium-high heat until you’ve reached your desired temperature.
  • Let the meat rest for at least 5 minutes. Squeeze some more lime on it and slice it.
  • Serve family style on top of a big salad, garnished with sliced red onions and tomatoes. If you want to thin out your dressing whisk in a little more olive oil.
  • Don’t forget to cut your flank steak against the grain.
  • Serve with warm crusty bread to soak up all the extra yummy dressing!
  • ENJOY!

If you have any questions, please feel free to ask! Also, if you make this let me know what you think! Tag me on your picture or contact me!

 

xo,

Elizabeth :)

 

Leave a Reply

Your email address will not be published. Required fields are marked *