Easiest Way to Prepare Speedy California Steak Salad with Chimichurri Dressing
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Recipe of Favorite California Steak Salad with Chimichurri Dressing. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from California Steak Salad with Chimichurri Dressing, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Steak Salad with Chimichurri Dressing delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook California Steak Salad with Chimichurri Dressing estimated approx 25 mins.
To get started with this recipe, we must first prepare a few components. You can cook California Steak Salad with Chimichurri Dressing using 17 ingredients and 6 steps. Here is how you can achieve it.
Ingredients and spices that need to be Take to make California Steak Salad with Chimichurri Dressing:
- 1.25 lb flank steak
- 1 tablespoon olive oil
- salt & pepper to season
- 8 oz. fresh arugula
- 1 red onion, sliced into 1" rings (keep them together you're going to grill them)
- 1 lb. asparagus, trimmed
- 1 pint assorted cherry tomatoes, halved
- 1 avocado, sliced
- Chimichurri Dressing:
- 1 garlic clove
- 1 cup fresh cilantro
- 2 tablespoon red wine vinegar
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- to taste salt & pepper
Instructions to make California Steak Salad with Chimichurri Dressing
- Preheat grill to medium high heat. Season asparagus and onion rings with olive oil and salt.
- Place asparagus and onion rings on grill. Grill the asparagus for 4-5 minutes and remove. Grill the onion rings for 4-5 minutes per side until char marks appear. Remove and set aside.
- Add 1 tablespoon of olive to flank steak, rub into both side. Season both sides with salt & pepper.
- Place flank steak on the grill. Grill each side for 3-5 minutes. Let rest for 5 minutes before slicing. (make sure you slice it against the grain)
- 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. 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.
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