Chimichurri Steak Salad

Once upon a time I was a food blogger.

And once upon a time I entered a contest hosted by Whole Foods. To enter, all you had to do was create a video. So I asked forced my youngest sister, Caroline, who was still in high school at the time to film it for me. It actually took us forever to film it because every time we’d start shoooting, she’d burst out laughing. I mean, I can’t blame her, I do look like a total goof in the video. Eventually, I gave her the ‘let’s get serious look’ and we got it done.

Unfortunately, I did not win the grand prize which was a food tour in Europe, but the sandwich that I made for the video still brings back some amazing travel memories.

If you watched the video, you’ll know that the sandwich was inspired by the very first trip Rob and I ever took together as a couple. We went to San Francisco for a long weekend and ate lunch at a spot called The Grove. We were recently in SF and wanted to go back, but noticed the sandwich was no longer on the menu — sigh.

Anyway, I was thinking about that sandwich and realized that all the ingredients would make a pretty bomb salad, so I made it and guys! It’s so delicious. If you’ve never had chimichurri, you’re going to be obsessed. It’s garlicky, a touch spicy and has so much flavor. If you follow a Paleo or Whole 30 diet, this salad fits into those rules too!

Since the ingredients in this were minimal and simple, I wanted to elevate their flavors as much as possible so I pickled the red onions (I promise it’s not hard) and roasted the tomatoes in a hot pan instead of leaving them raw. It’s filling salad and perfect for an entrée — even Rob, who’s always hungry, was full after dinner!

If you wanted to do the tomatoes and steak on the grill, you totally could! I imagine it will add a nice smokey flavor, so if you try it out let me know!

Chimichurri Steak Salad

Ingredients

Salad:
1 box arugula
16 cherry tomatoes
1 avocado

Steak:
1 flank steak
olive oil
s & p

Vinaigrette:
3 cloves garlic
pinch red pepper flakes
1/8 tsp dried oregano
1/2 lime, juiced
3 Tbsp red wine vinegar
3 Tbsp olive oil
1/4 tsp salt
1/4 cup finely chopped parsley

Pickled Onions:
1/4 red onion, thinly sliced
2 Tbsp red wine vinegar
1/2 lime, juiced
1/4 water

Directions

Combine all vinaigrette ingredients and shake or whisk to combine. Set aside.
mix all ingredients for pickled onions and let sit for at least 30 minutes.
Combine salad ingredients and toss with vinaigrette. Top with seared steak and oninos.

BTW, 17 easy healthy soup recipes to try, and a day in Sonoma.