California Steak Salad with Chimichurri Dressing

This Flank Steak is for sure the best way to use meat in a Salad.

• Difficulty: Easy
• Category: Beef Recipes, Dinner, Dressing, Kids Meals, Light Dinners, Lunch, Meal Times, Recipes, Salad Dressings, Salads, Summer Recipes, Winter Recipes
• Cuisine: African, European, Italian/USA, South African
• Cooking Method: Braai / BBQ, Gas Cooking, Hot Grill, No Cooking, Weber BBQ

Ingredients

INGREDIENTS:

• 500 g Flank Steak OR Skirt Steak
• 1 tbsp Olive Oil
• Salt & Pepper
• 226 g Fresh Arugula
• 1 Red Onion ((Sliced into Rings))
• 450 g Asparagus
• 1 pt Cherry Tomatoes
• 1 Avocado ((Sliced))

INGREDIENTS FOR CHIMICHURRI DRESSING:

• 1 Cloves Garlic
• 1 cup Fresh Cilantro
• 2 tbsp Red Wine Vinegar
• 1 tbsp Lime Juice
• 3 tbsp Olive Oil
• 1/4 tsp Smoked Paprika
• 1/2 tsp Red Pepper Flakes
• Salt & Pepper ((For Taste))

Instructions

METHOD:

1. 1. Preheat grill to medium high heat.
2. 2. Season Asparagus and Onion rings with Olive Oil & Salt.
3. 3. Place Asparagus and Onion rings on grill. Grill the Asparagus for 4 to 5 minutes and remove. Grill the Onion rings for 4 to 5 minutes per side until char marks appear. Remove and set aside.
4. 4. Add 1 tablespoon of Olive to Flank Steak and rub into both side. Season both sides with Salt & Pepper.
5. 5. Place Flank Steak on the grill. Grill each side for 3 to 5 minutes. Let rest for 5 minutes before slicing. (make sure you slice it against the grain)
6. 6. While the steak is resting add the following to a small food processor: a Garlic Clove, Fresh Cilantro, Red Wine Vinegar, Olive Oil, Lime Juice, Smoked Paprika, Red Pepper flakes, Salt & Pepper. Blend until smooth and looks like a dressing.
7. 7. Assemble the salad, add Fresh Arugula, Grilled Red Onion slices, Asparagus, Cherry Tomatoes, sliced Avocado and sliced Flank Steak to a large serving platter. Serve with Chimichurri Dressing on the side! Garnish with a Lime.