Steak salad with Chimichurri Sauce

By Drum Digital
08 December 2015

Serves 6

Preparation: 10 min

Cooking: 6 min


2 handfuls parsley

3 garlic cloves

½ red onion

5 ml (1 t) dried oregano

2,5 ml ( ½ t) dried basil

1 sprig rosemary

2,5 ml (½ t) chilli flakes

45 ml (3 T) red wine vinegar

45 ml (3 T) olive oil

salt and pepper


500 g beef steak, butterflied

60 ml (¼ c) olive oil

1 packet mixed baby salad leaves (watercress, spinach and rocket)

200 g cherry tomatoes, seared in a frying pan

80 g mozzarella balls, torn

  1. Chimichurri sauce Place all the ingredients in a blender and blitz until well-combined.
  2. Steak salad Heat a griddle pan over medium heat and coat the steak with olive oil.
  3. Cook the steak both sides for about 3 minutes until to your liking. Transfer the meat to a board and let it rest for at least 3 minutes. In the meantime, combine and toss the salad greens and tomatoes.
  4. Slice the steak as thinly as possible across the grain.
  5. Assemble the salad, adding the slivers of steak. Drizzle with chimichurri sauce

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