Steak Salad with Chimichurri Dressing

I took this photo in a conference room at work.

As I may have mentioned before, I’m writing a musical revue for the MN Fringe Festival this summer. Outside of my joe job (and the kitchen), I spend pretty much every waking moment working on the show. I’m so close to being done writing the script that I can almost taste it. And I’m POSITIVE that being done writing the script tastes delicious.

I’ve got two short monologues and a medley left to write, and I have run out of ideas. I’ve used them all up. I got nuthin’. And it’s totally freaking me out.

And now it seems my theater hobby anxiety is spilling into my cooking hobby anxiety. I’ve got this perfectly beautiful, delicious salad to share with you, and what happens? Writer’s block. I don’t have any stories or quips or insights, just a list of ingredients and some overused adjectives: crunchy romaine, sweet tomatoes, and creamy mozzarella, tossed in bright, fresh chimichurri dressing, and topped with tender, juicy steak.

I’m sorry, folks. I let you down.

Continue reading for the Steak Salad with Chimichurri Dressing recipe

Steak Salad with Chimichurri Dressing
Recipe Type: Main Dish Salad
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
Crunchy romaine, sweet tomatoes, and creamy mozzarella, tossed in bright, fresh chimichurri dressing, and topped with tender, juicy steak.
Ingredients
  • 1 pound sirloin steak
  • Salt and pepper
  • 2 teaspoons canola oil
  • 1/2 bunch fresh Italian parsley
  • 1/2 teaspoon dried oregano leaves
  • 2 small garlic cloves, peeled
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon chipotle hot pepper sauce
  • 1 romaine heart, chopped
  • 8 ounces fresh mozzarella, diced
  • 1 cup grape tomatoes, halved
Instructions
  1. Season the steak on both sides with salt and pepper and set aside. Heat a skillet over medium-high heat.
  2. Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add olive oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.
  3. Add canola oil to the hot pan and cook steak to desired doneness, about 5 minutes per side for medium-rare. Let it rest for 5 minutes.
  4. Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle with mozzarella and grape tomatoes.
  5. Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.
Linked to: The Sweet Details, Junk in Their Trunk, Chef in Training, Miz Helen’s Country Cottage, Feeding Four, Jane Deere
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