Steak Salad with Creamy Chimichurri Dressing
This Steak Salad with Creamy Chimichurri Dressing is a fresh and satisfying salad with quick-seared steak, crisp greens, citrusy oranges, and salty feta.
Servings: 2
Equipment
Ingredients
- 1 lb skirt steak or flank steak
- Salt to taste
- Freshly cracked black pepper to taste
- 4 cups kale (from 1 bunch) washed and destemmed
- 4 cups little gems (from 2 small heads) washed and rough chopped
- 2 small Persian cucumbers sliced ⅛ inch thick
- 1 cara cara orange peeled and sliced ⅛ inch thick
- ¼ cup pistachios roasted and roughly chopped
- 4 ounces feta crumbled
Pickled onions:
- ½ red onion thinly sliced
- ½ cup red wine vinegar
- 1 tablespoon honey
- 1 teaspoon salt
Creamy chimichurri dressing:
- 1 cup parsley leaves (from ½ bunch of parsley)
- 1 cup cilantro leaves (from ½ bunch of cilantro)
- 1 garlic clove
- ½ cup Greek yogurt
- ¼ cup fresh lemon juice (from 1 lemon)
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
Pickled Onions
- Add the red wine vinegar, honey, salt and ½ cup of water to a small pot and bring to a simmer. Remove from the heat and add the onions to the hot liquid. Let them steep completely submerged until the liquid cools. Pour everything into an airtight container and chill in the refrigerator for at least 30 minutes. The longer the onions sit, the better they become.
Dressing
- In a food processor, add the parsley leaves, cilantro leaves, garlic, Greek yogurt, lemon juice, olive oil, and salt. Pulse until the dressing comes together and the herbs are finely chopped, about 1 minute. Pour the dressing into a jar and chill in the refrigerator until ready to use.
Salad Assembly
- Make the steak. Pat the steak dry and season generously with salt and pepper on all sides. Set a large skillet over high heat. Let the pan get ripping hot. Add about a teaspoon of oil. Lay the steak on one side, pressing it down to make sure the entire surface is in contact with the hot pan. Sear for 1½ minutes and then flip and sear for another 1½ minutes for a medium-doneness steak.
- Remove the steak from the pan and let it rest on a cutting board for about 5 minutes. Slice it up and set aside.
- Now, assemble the salad. In a large bowl, add the kale and tear it into bite-sized pieces. Pour in a ¼ cup of dressing and a pinch of salt. Use your hands to massage the kale, which helps soften and season it.
- To the massaged kale, add the little gems, pickled onions, cucumbers, orange slices, pistachios, feta cheese, and sliced steak. Drizzle the dressing on top to your liking. Toss the salad until everything is coated in that chimichurri dressing. Serve immediately.
Notes
Quick Tips
Use very high heat for the steak. Skirt steak and flank steak are thin cuts of meat that don't require a long cook time. A properly heated skillet helps create a deep brown crust. Swap the greens. Arugula or spinach can replace kale for a more tender green option. Make-Ahead:The pickled onions and creamy chimichurri dressing can be made up to 3 days in advance and stored in airtight containers in the refrigerator. Storage:
Store leftover salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and add just before serving.
Nutrition
Calories: 530kcal | Carbohydrates: 50g | Protein: 27g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 3173mg | Potassium: 1843mg | Fiber: 13g | Sugar: 25g | Vitamin A: 42815IU | Vitamin C: 177mg | Calcium: 727mg | Iron: 8mg
