Pregistry’s Friday Recipe: Chimichurri Steak Salad

 

Chimichurri is an easy, flavorful, slightly spice sauce that whips up in your blender or food processor and can be used in almost any dish!

A spicier twist on pesto, chimichurri has a parsley base (so you can make it all year round) and is dairy-free too. You can adjust the heat up or down to suit your preference and we love it on this simple steak salad!

Chimichurri Steak Salad: 

  • 1 bunch fresh Italian parsley (with stems)
  • tablespoons fresh oregano leaves
  • 3 garlic cloves
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 – 1 teaspoon chipotle hot pepper sauce (or to taste)
  • 1 1/2 pounds flank steak, generously seasoned with salt and pepper
    mixed baby greens
  • 1 pound fresh mozzarella balls, halved 

Combine parsley, oregano, and garlic in processor; blend 10 seconds. Add oil, vinegar, and hot pepper sauce to taste; blend until almost smooth. Season to taste with salt and pepper. 

Pre-heat grill or broiler. Cook steak to desired doneness; transfer to work surface and let rest 5 minutes. Thinly slice against the grain. 

Divide greens among plates. Top with steak and mozzarella. Drizzle dressing over; season with salt and pepper.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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