Chimichurri Steak Salad | Wolf Gourmet
Chimichurri Steak Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
6 servings
Servings
6 servings
Chimichurri Steak Salad | Wolf Gourmet
Chimichurri Steak Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
6 servings
Servings
6 servings
Ingredients
For the steak
  • 1 1/2 pounds strip steak at least 1.5 inch thickness
  • salt and pepper to taste
  • 2 sprigs fresh oregano
  • 2 tbsp salted butter
For the chimichurri sauce
  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 2 tbsp fresh oregano
  • 4 cloves garlic
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp red pepper flakes
  • 1 tsp honey
For the salad
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 6 cups baby arugula
  • 1/4 - 1/3 cup cotija cheese
  • 2 ears charred corn charred on grill or griddle
  • pinch salt
Instructions
For the steak
  • Preheat oven to 425°F. Grease a roasting rack and set a tray beneath it. Season steak with salt and pepper on both sides.
  • Preheat a large cast iron skillet over high heat. Add in butter and fresh oregano, melting the butter completely. Carefully place steak in pan and cook for 1 minute on each side, creating a nice, even char. Sear steak around the edges, as well, to seal in all the juices and flavor.
  • Place seared steak onto roasting rack, then insert internal temperature probe horizontally into the steak. Cook in oven until internal temperature reaches 135° for medium rare, 140° for medium, or 145° for medium well.
  • Remove steak from oven and allow to sit for at least 15 minutes before slicing and serving.
For the salad
  • In a blender, pulse all chimichurri ingredients until just blended. Set aside 2 tablespoons of sauce and toss with additional red wine vinegar and oil, creating a dressing for the salad.
  • Toss dressing with arugula and half of the cotija and corn, then layer sliced steak over salad. Top with remaining cotija, corn, and the chimichurri sauce.

Add a Comment

    Your email address will not be published. Requred fields are marked*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>