Grilled Steak Salad with Green Garlic Chimichurri Vinaigrette

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

  1. 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.
  2. Heat grill to medium-high heat. Season steak with salt and pepper and cook to desired doneness. Remove and let rest about 10 minutes.
  3. 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
  4. Slice steak and arrange on plates. Top steak and salad with a drizzle of green garlic chimichurri vinaigrette.

Originally published at www.foodchannel.com.

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