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Not Your Everyday Steak Salad

Bychefpatty
A platter of food with vegetables and meat.

Not Your Everyday Steak Salad

Print Recipe
Servings 4 Servings

Ingredients
  

  • Chimichurri:
  • 1 bunch of fresh cilantro, finely chopped
  • 1 bunch of fresh parsley, finely chopped
  • 1 bunch of green onions or chives, finely chopped
  • 1 shallot, finely chopped
  • 2 garlic cloves, grated
  • 2 tablespoons capers, roughly chopped
  • 1 tablespoon caper brine
  • ½ lemon, zested and juiced
  • ½ teaspoon kosher salt
  • ¼-½ cup olive oil
  • Churrasco Steaks:
  • 2 skirt steaks, about 7 ounces each
  • 3 tablespoons chimichurri
  • Oven Roasted Sweet Potato Wedges:
  • 2 pounds sweet potatoes, peeled and sliced into ¼-inch thick slices
  • 1 tablespoon cornstarch
  • ½ teaspoon kosher salt, plus more if needed
  • ¼ teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • Green Goddess Dressing:
  • 1 cup whole milk yogurt
  • 1 cup fresh parsley
  • 1 cup mixed soft leafy herbs, such as, basil, dill, mint, and/or tarragon
  • 2 tablespoon chopped chives
  • 2 tablespoons lemon juice, plus ½ teaspoon zest
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons capers
  • 1 garlic clove
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Salad:
  • 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 potatoes wedges
  • green goddess dressing

Instructions
 

  • Chimichurri:
  • Finely chop all the herbs and add to a bowl. Add chopped shallot, grated garlic, roughly chopped capers, caper brine, lemon zest, and lemon juice. Season with salt and olive oil. Taste and see if you need any more olive oil or salt.
  • Churrasco Steak:
  • Rub chimichurri all over the steaks. Cover and refrigerate for 2 to 4 hours, 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 ssalad.
  • Roasted Sweet 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.
  • Green Goddess:
  • 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.
  • To assemble the salad. On a serving platter, arrange the lettuce leaves, tomatoes, radishes, avocado, red onion, cucumber, and sweet potato wedges. Top with the cooked steak, then drizzle with the chimichurri. Nestle a small bowl of the green goddess dressing and another bowl with the chimichurri into the platter. Enjoy!

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