Steak and Chimichurri Salad

Steak and Chimichurri Salad

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From: Diabetic Living Magazine

Chimichurri sauce is an essential part of Argentinean cuisine and goes great with grilled beef or chicken. This recipe takes advantage of the great flavor combination of Chimichurri sauce with steak and dressed greens, making it the perfect summer meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Steak
  • 12 ounces beef flank steak, trimmed
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Chimichurri Sauce
  • ¾ cup firmly-packed fresh Italian parsley
  • ¾ cup firmly-packed fresh cilantro
  • ¼ cup lime juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 3 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • Chimichurri Salad
  • 4 cups arugula or mixed baby salad greens
  • 4 ounces whole-grain baguette-style French bread, cut into ½-inch cubes and toasted
  • 1½ cups cherry tomatoes, halved
  • ½ cup very thinly sliced, quartered red onion

Preparation

  • Prep

  • Ready In

  1. Begin preparing Steak: Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle with salt and pepper. Let stand 5 minutes.
  2. Prepare Chimichurri Sauce by combining fresh Italian parsley, cilantro, lime juice, red wine vinegar, olive oil, water, minced garlic, salt and crushed red pepper in a blender or food processor. Cover and pulse until nearly smooth but still slightly chunky. Set aside.
  3. Grill meat, covered, over medium 13 to 18 minutes or until meat reaches desired doneness (145°F for medium-rare or 160°F for medium), turning once and brushing with 2 tablespoons of the Chimichurri Sauce during last 5 minutes.
  4. Prepare the Chimichurri Salad: In a large bowl combine arugula, bread, tomatoes, onion and the remaining Chimichurri Sauce; toss gently to coat.
  5. Thinly slice meat across the grain. Divide arugula mixture among plates and top with meat.
  • Tip: To toast bread cubes, preheat oven to 350°F. Spread bread in a 15x10-inch baking pan. Bake 10 minutes or until golden, stirring once.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 284 calories; 12 g fat(4 g sat); 2 g fiber; 22 g carbohydrates; 23 g protein; 54 mcg folate; 49 mg cholesterol; 3 g sugars; 2,233 IU vitamin A; 35 mg vitamin C; 73 mg calcium; 3 mg iron; 514 mg sodium; 671 mg potassium
  • Nutrition Bonus: Vitamin C (58% daily value), Vitamin A (45% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 1½ fat, 1 starch, 1 vegetable

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