Chimichurri Steak Salad
- ¾ cup olive oil
- ¼ cup sherry vinegar or red wine vinegar
- 2 garlic cloves, peeled
- ¼ teaspoon red pepper flakes
- 1 tablespoon dried oregano leaves or ¼ cup fresh oregano leaves
- 1 large bunch fresh Italian parsley, bottom part of stems cut off
- 1 pound flank steak
- 3 large handfuls of salad greens
Instructions:
Chimichurri is an herb sauce that's especially popular in Argentina, a country known for serving amazing steak.
- Heat grill to medium-high.
- Combine the first five ingredients in a blender, then add parsley in small handfuls. Use a rubber spatula, spoon or butter knife to loosen and stir the leaves between blending them. Eventually, the sauce will be easier to blend; continue blending until it is smooth. Add a pinch of salt if needed.
- Lightly salt and pepper the steak. Grill for six minutes on each side for medium-rare. Let sit 5 minutes before slicing steak and mixing it with salad greens. Serve chimichurri sauce drizzled over the salad.