Chimichurri Steak Wedge Salad Recipe
This Chimichurri Steak Wedge Salad recipe is your next grilling favorite for the warm days ahead!
Servings 4
Ingredients
- 1 head of iceberg lettuce cored and sliced into 4 wedges.
- 16 cherry tomatoes
- Thinly sliced red onion
- 6 T. your favorite blue cheese
- 1.25 lbs. skirt steak
- Dressing:
- 1 c. mayonnaise
- 2 T milk
- 2 T. crumbled blue cheese
- 1/8 t. black pepper and salt
- Chimichurri Sauce:
- 3/4 c. Mazola® Corn Oil
- 1/2 c. each minced fresh parsley and cilantro
- 3 T. minced fresh oregano
- 2 T. fresh lemon juice about 1 large lemon
- 2 T. finely minced red onion
- 1/2 t. minced garlic about 1 clove
- 1 t. salt
- 1 tt. red pepper flakes optional
Instructions
- For the blue cheese dressing: Mix all ingredients in a bowl and whisk well. Chill.
- For the chimichurri: Combine all of the ingredients in a large bowl and stir well. Chill.
- For the steak: Use a bit of oil to coat the steaks and coat with salt, pepper, garlic powder, or your favorite seasonings. Grill over medium-high heat 6-8 minutes per side, or to your chosen degree of doneness. Rest 10 minutes after cooking, coat with chimichurri sauce.
- For assembly: Core the iceberg wedge and slice in half. Then slice in half again to create 4 portions. Slice the tomatoes and the red onion. Place on 4 plates and top with dressing. Sprinkle the tomatoes and onions around it. Top with sliced steak and additional chimichurri if desired. Enjoy!