Steak Salad with Chimichurri Sauce
By: Sharon Chen
Published: Wednesday, March 29, 2017 - 6:41am

Ingredients




1 pound top sirloin steak or flank steak, 1-inch thick
2 tablespoons olive oil
salt & pepper to season
1 red onion, sliced into 1" rings (Keep them together for grilling.)
4 ounces baby bella mushrooms, quartered
5 ounces baby spinach and spring mix
1 pint cherry tomatoes, halved
1 avocado, sliced
Chimichurri sauce:
1 cup lightly packed fresh parsley
2 large cloves garlic
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/4 cup bone broth
1/4 cup organic red wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

1 Set the grilling pan on the heating element of a Fusion Cooker. Select "Grill" mode, set the temperature to 445°F and let it preheat for 4-5 minutes. (Or, sear the steak to your liking in a heavy skillet or on the grill). 2 Take steak out of your fridge and let it sit at room temperature for 5 minutes. In the meantime, use a paper towel to gently pat the surface of both sides of the steak dry. 3 Brush olive oil on both sides of the steak or use olive oil cooking spray. Generously season the steak with salt and freshly ground pepper. 4 Place the seasoned steak on the grilling pan, cover with the metal lid. Set timer for 4 minutes. Flip and grill the other side for 3 minutes until the internal temperature of the steak reaches 145°F for medium doneness; 135°F for medium rare and 155°F for medium well. 5 Once the steak is done, transfer to a warm plate and cover it with foil. Let it rest for 5 minutes. 6 Meanwhile, add onion rings and mushrooms to the grilling pan. No need to wash the pan because you want your vegetables to absorb that steak juice. Cover with the metal lid and grill at 445°F for 4-5 minutes on each side until char marks appear. 7 To make the Chimichurri sauce, place all ingredients in a food processor, blend for about 30 seconds or until all ingredients are combined well (any remaining sauce can be stored in the refrigerator for up to 2 weeks). 8 To assemble, arrange baby spinach and spring mix on the bottom of a large serving plate, followed by the onion rings and mushrooms. Slice the steak and place on top of the vegetables. Top with cherry tomatoes and sliced avocado. 9 Drizzle the Chimichurri sauce over the steak salad and serve!

About

Make salad more exciting by adding succulent steak and green chimichurri sauce with this steak salad recipe. You’ll have a healthy and impressive meal without much effort! It only takes 30 minutes.