Not Your Everyday Steak Salad

Bychefpatty

Not Your Everyday Steak Salad

Print Recipe
Servings 4 Servings

Ingredients
  

  • Chimichurri:
  • 1 cup fresh cilantro, finely chopped
  • 1 cup fresh parsley leaves, finely chopped
  • 1 cup green onions or chives, finely chopped
  • 1 shallot, finely chopped
  • 2 cloves garlic, grated
  • 2 tablespoons capers, roughly chopped
  • 1 tablespoon caper brine
  • ½ lemon, zested and juiced
  • ½ teaspoon kosher salt
  • 1 pinch crushed red pepper flakes
  • ¼-½ cup olive oil
  • Steak Salad:
  • 2 (7-ounce) each skirt steaks
  • 3 tablespoons chimichurri, for marinading the steaks
  • 3 cups lettuce leaves of choice
  • 10 cherry tomatoes
  • 4 radishes, thinly sliced
  • 1 avocado, peeled, pitted, and sliced
  • ½ red onion, thinly sliced
  • ½ cucumber, thinly sliced
  • roasted sweet potato fries, store-bought frozen or homemade (recipe below)
  • green goddess dressing, homemade or store-bought, (recipe below)
  • Homemade Green Goddess Dressing:
  • 1 cup whole milk yogurt
  • 2 cups fresh mixed herbs, such as basil, dill, parsley, and tarragon
  • 2 tablespoon fresh chopped chives
  • ½ fresh lemon, zested and juiced
  • 1 garlic clove,
  • 2 teaspoons capers
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • Homemade Sweet Potato Fries: Optional
  • 2 pounds sweet potatoes, peeled and sliced into ¼-inch thick slices
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 teaspoon paprika

Instructions
 

  • Chimichurri:
  • Combine the cilantro, parsley, green onions, shallot, grated garlic, capers, caper brine, lemon zest, lemon juice, salt, and red pepper flakes. Stir in the olive oil, and combine. Set aside until ready to use.
  • Churrasco Steak:
  • Rub 3 tablespoons of the chimichurri all over the steaks. Cover and refrigerate for 2 to 4 hours, to marinade, if time allows.
  • Heat a cast-iron grill pan or skillet over high heat. Place the steaks in the hot pan, and sear for 3 to 5 minutes on each side, depending on how well cooked you like your steaks. Once cooked, transfer to a cutting board to rest for 5 to 10 minutes. Slice across the grain and set aside until ready to assemble the salad.
  • To assemble the salad, arrange the lettuce leaves, tomatoes, radishes, avocado, red onion, cucumber, and sweet potato wedges on a large platter. Top with the cooked steak. Serve with remaining chimichurri and green goddess dressing on the side. Enjoy!
  • Homemade Green Goddess Dressing:
  • In a food processor combine the yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste.
  • Homemade Sweeet Potato Fries:
  • Preheat oven to 425º F. Line a large baking sheet with parchment paper.
  • Wash and dry the sweet potatoes. Coat and toss the sweet potato fries with the cornstarch, salt, and black pepper. Drizzle the olive oil over the fries and rub all over. Place the fries on the prepared baking sheet, in a single layer, making sure the potatoes aren’t touching. Transfer the pan to the oven and bake for 20 minutes, then remove from the oven and turn the fries over with a spatula. Return to the oven and bake for another 5 to 10 minutes, or until wedges are lightly browned and tender. Remove from the oven and season with additional salt, if needed and paprika.

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