Steak Salad with Chimichurri Dressing

Steak Salad with Chimichurri Dressing

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  • Posted: May 17, 2018 04:46

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  • Posted: May 17, 2018 04:46

    bonappeteach

    This recipe makes a great salad. I also like the leftovers with my keto tortillas to make steak tacos. Here is the recipe! Serves: 4 Cooking Time: Will Vary ### INGREDIENTS * 16 oz. Steak (Ribeye, New York , Filet Mignon, Sirloin) * Sea Salt * Fresh Ground Pepper * Olive Oil * 1/2 Lemon, juiced * 1/2 cup Olive Oil * 1-2 cloves Garlic, minced * 1 Jalapeno, minced * 1/2 cup Parsley, minced * 1/2 cup Cilantro, minced * 1/2 tsp Cumin * 1/4 tsp Cayenne or Aleppo Pepper (optional) * 1/4 cup White Wine Vinegar * Salt & Pepper to taste * Optional Garnish- Pickled Radishes ### INSTRUCTIONS 1. In a bowl, add the minced parsley, cilantro, garlic, jalapeno, cumin, cayenne/Aleppo pepper, 1/2 cup of olive oil and the white wine vinegar together. Allow it to rest for a few hours and marinade before using. 2. Remove the steak from the fridge and allow it to warm up for about 30 minutes. Coat both sides of the steak with olive oil, sea salt, and coarse ground pepper. 3. Grill to your preference on a preheated grill. The outside should have a nice char to it and the internal temperature should reach a minimum of 145F. 4. Allow the steak to rest for 10 minutes or so before slicing. Slice about 4 oz. per salad and cut away from the grain so the meat is tender. 5. In a bowl, add the spring mix lettuce, a little bit of lemon juice and a pinch of salt. Toss with tongs and place on your serving plates. 6. Add the sliced steak, a few tablespoons of chimichurri dressing and garnish with the spicy pickled radishes.