Chimichurri Flank Steak Salad


Growing up, my family always ate salad–I’m talking about with EVERY. SINGLE. MEAL. You’d think that over the years I would have become burnt out on salad, but I still love it and make it multiple times throughout the week as a side. Now, I’m definitely a meat and potatoes kind of girl, but sometimes, you come across a recipe for a big, hearty salad and discover that a salad can definitely be a main entrée. This chimichurri flank steak salad (adapted from my super talented sister-in-law over at chuckandwelly.com) is one of those salads packed with so much flavor and goodness, you won’t even realize you’re eating a salad! I mean, it’s STEAK. You can’t go wrong there! If you’re looking for an amazing entrée salad, this one is always a hit!

 

Serves 4-6
Ingredients:

For salad:

  • 1 flank steak (about 1-1 .5 lbs)
  • 1/2 a bottle of Chimichurri sauce
  • 3 heads of romaine lettuce, washed and cut
  • 1 bunch of green onions
  • 1/4 cup shredded cheese
  • 10 stalks asparagus, chopped into 2-inch pieces
  • 2 ears corn
  • Salt & pepper to taste
  • Extra Olive Oil for grilling
  • Fritos

For dressing:

  • 1/3 cup Olive Oil
  • 3 Tbsp Red Wine Vinegar
  • Juice of one lime

Instructions:

  1. Marinade flank steak in the chimichurri sauce for at least an hour.
  2. Mix cut asparagus with 1 tbsp olive oil, and salt & pepper. Wrap in tin foil and place on the grill for about 45 minutes or until tender.
  3. Brush corn with olive oil and grill for approximately 10-15 minutes, rotating frequently. Remove the corn from cob.
  4. Grill the steak for about 5 minutes on each side. Let rest on a plate covered in foil.
  5. In a large bowl, combine the lettuce, green onion, cheese, asparagus, and corn.
  6. Whisk together the olive oil, red wine vinegar, and lime juice. Toss with salad.
  7. Add slices of the flank steak and the fritos on top.
  8. Enjoy!

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