Chimichurri Grilled Steak with Spring Salad
Chimichurri Grilled Steak with Spring Salad is a vibrant dish that will elevate your grilling game and bring joy to your gatherings. Juicy, marinated ribeye steak is perfectly grilled and served alongside a refreshing spring salad tossed in homemade chimichurri sauce. This flavorful combination not only tantalizes the taste buds but also makes for an impressive presentation, perfect for impressing guests or enjoying a delicious meal at home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Ingredients
Scale
- 1 lb boneless ribeye steak
- 1 cup fresh parsley leaves
- 2 tsp fresh oregano leaves
- 4 garlic cloves, minced
- 3 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 4 cups mixed greens (baby spinach or arugula)
- Salt and pepper to taste
Instructions
- Prepare the chimichurri sauce by blending parsley, oregano, garlic, vinegar, salt, pepper, and olive oil in a food processor until finely chopped.
- Marinate the ribeye steak in half of the chimichurri for at least one hour in the refrigerator.
- Preheat the grill to medium-high heat (about 450°F).
- Grill the steak for 5-7 minutes per side until it reaches medium-rare doneness. Let rest for 5 minutes before slicing.
- Toss mixed greens, cucumber slices, and cherry tomatoes in a bowl. Drizzle with remaining chimichurri sauce just before serving.
- Serve the sliced steak alongside the salad and enjoy!
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 487
- Sugar: 2g
- Sodium: 430mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 92mg
Keywords: For added flavor variations, customize your chimichurri with cilantro or add red pepper flakes for heat. Store leftover steak in an airtight container for up to three days; keep salad dressing separate until serving.