Back to Recipes

 

 

Grilled Chimichurri Steak Salad

Products Used: Tanimura & Antle Artisan Sweet Italian Red Onions, Tanimura & Antle Artisan Romaine and Tanimura & Antle Cilantro
Ingredients

For the Salad

• 1 flank steak

• 1 tbsp. olive oil

• 1 tbsp. steak seasoning

• 1 cup cherry tomatoes, halved

• 1–2 jalapeños, sliced (remove seeds for less heat)

• ¼ Tanimura & Antle Artisan Italian Sweet Red Onion, thinly sliced

• ½ cup sweet corn kernels, grilled

• 1 package Tanimura & Antle Artisan® Romaine, chopped

• 1 avocado, sliced

• ¼ cup cotija cheese, crumbled

 

For the Chimichurri Dressing:

• ½ cup olive oil

• 1 tbsp maple syrup

• ½ cup fresh cilantro

• 1 clove garlic, minced

• ¼ Tanimura & Antle Artisan® Red Onion, finely sliced

• 1 tsp chili pepper flakes 

• Salt and pepper, to taste

 
Directions
  1. Rub the flank steak with olive oil and steak seasoning. Let sit at room temperature for 20 minutes.
  2. Preheat grill to medium-high heat.
  3. Grill steak for about 6 minutes per side for medium, or until desired doneness.
  4. Remove from grill, cover loosely with foil, and let rest for 10 minutes before slicing thinly against the grain.
  5. In a food processor combine together olive oil, maple syrup, cilantro, garlic, red onion, chili flakes, salt, and pepper.
  6. Set aside to let the flavors meld while assembling the salad.
  7. In a large salad bowl, combine chopped romaine, cherry tomatoes, grilled corn, red onion, jalapeños, and avocado slices.
  8. Top with grilled steak slices and sprinkle with cotija cheese.
  9. Drizzle chimichurri dressing over the salad just before serving.
  10. Toss lightly or serve dressing on the side