Grilled Steak Salad with Green Garlic Chimichurri Vinaigrette
Published in
2 min readFeb 21, 2017
Grilled Steak Salad with Green Garlic Chimichurri Vinaigrette is a wonderful way to welcome spring veggies to your table. Green garlic is in season and we are celebrating the arrival of this short-lived treat with a lively green garlic chimichurri vinaigrette.
Ingredients
- 1 small bunch green garlic shoots, trimmed, rough chopped
- 2 cups flat leaf parsley, rough chopped
- 2 tbsp. fresh dill, rough chopped
- 1/2 cup red wine vinegar
- 1/2 cup best quality olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 1 ribeye or sirloin steak, trimmed
- 2 cups mixed salad greens
- 1/2 cup small tri-color heirloom tomato blend, halved
- Lemon juice, as needed
- Olive oil, as needed
- Kosher salt, to taste
- Black pepper, to taste
Foodie Byte: This vinaigrette also pairs great with grilled lamb chops, skirt steak, burgers and pork loin.
Instructions
- In the bowl of a food processor, combine green garlic, parsley, dill, vinegar, olive oil, salt and black pepper; pulse until smooth. Taste and adjust seasoning. Thin as needed with additional vinegar and oil to desired consistency.
- Heat grill to medium-high heat. Season steak with salt and pepper and cook to desired doneness. Remove and let rest about 10 minutes.
- In bowl, toss salad greens and tomatoes lightly with lemon juice and olive oil to taste. Season lightly with kosher salt and pepper; portion on 2 plates
- Slice steak and arrange on plates. Top steak and salad with a drizzle of green garlic chimichurri vinaigrette.
Originally published at www.foodchannel.com.