Chimichurri sauce is a zingy Argentinean sauce made with garlic, parsley, vinegar and oil. Here chimichurri sauce doubles as marinade for flank steak and as salad dressing for this grilled steak salad recipe.
Nutrition per serving may change if servings are adjusted.
1 cup packed flat-leaf parsley leaves
5 tablespoons extra-virgin olive oil, divided
1/4 cup white vinegar
1 small clove garlic, chopped
3/4 teaspoon salt, divided
1 pound flank steak, trimmed
2 hearts of romaine or 2 small heads
1 large bell pepper, quartered
1 small red onion, sliced 1/2 inch thick
Puree parsley, 1 tablespoon oil, vinegar, garlic and 1/4 teaspoon salt in a blender. Pat 1 tablespoon of the mixture on each side of steak. Put the steak on a plate, cover and refrigerate at least 1 hour and up to 24 hours. Add 3 tablespoons oil to the herb mixture remaining in the blender; pulse to blend. Transfer to a bowl, cover and refrigerate if not using right away.
Twenty minutes before you are ready to grill, preheat grill to medium-high.
Cut each heart (or head) of romaine in half lengthwise, leaving the root end intact. Brush lettuce, bell pepper and onion with the remaining 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt. Sprinkle the steak with remaining 1/4 teaspoon salt. Let the dressing come to room temperature if necessary while you grill.
Take the steak, lettuce, bell pepper and onion out to the grill. Oil the grill rack (see Tip). Put everything on the grill, placing the steak on the hottest part. Grill the steak, turning once, until desired doneness, 6 to 8 minutes per side for medium. Grill the pepper and onion, turning occasionally, until charred and tender, about 10 minutes total. Grill the lettuce, turning once, until lightly charred, about 2 minutes per side.
Let the steak rest on a clean cutting board for 5 minutes, then thinly slice against the grain. Chop the bell pepper and onion. Divide the lettuce, steak, pepper and onion among 4 plates. Drizzle with the reserved dressing.
Make Ahead Tip: Prepare through Step 1 up to 1 day ahead.
Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
363 calories;24 g fat(5 g sat); 4 g fiber; 9 g carbohydrates; 27 g protein; 214 mcg folate; 70 mg cholesterol; 4 g sugars; 0 g added sugars; 12425 IU vitamin A; 78 mg vitamin C; 94 mg calcium; 4 mg iron; 518 mg sodium; 864 mg potassium
Vitamin A (249% daily value), Vitamin C (130% dv), Folate (54% dv), Zinc (34% dv), Potassium (25% dv), Iron (23% dv)
Great with a change or two
The previous reviewer is right; when making chimichurri sauce it's more flavorful to add a combination of cilantro and oregano to the parsley for more zip, in addition to a dash of red pepper flakes for those who can't handle the heat of a jalapeno pepper. Some lime juice is also a great addition for more tang (I would use two small cloves of garlic instead of one). Otherwise, if you've never had grilled romaine lettuce as part of a salad you're in for a treat. First time I ever had this was at a trendy foodie restaurant and it was a revelation! Enjoy
Pros: Unique Flavors
July 12, 2012
By: EatingWell User
For the best Chimichurri, use fresh cilantro, fresh oregano & fresh mint, as well as flat leaf parsley. Parsley alone is too bland. Minced shallot, minced jalapeno, sherry wine vinegar, lime juice, and 5-6 cloves of garlic cloves takes chimichurri over the top!