Seared Steak with Chimichurri Sauceand orange and spinach salad with Asian vinaigrette
Your leftover chimichurri sauce gives some awesome flavor to your grilled steak. Paired with this sweet and savory salad, you have an awesome meal to end the week with.
Smarts: Chimichurri sauce freezes well, so freeze any leftovers and use within the year.
- Flank or skirt steak - 1 1/4 lb
- Homemade Asian vinaigrette - 1/4 cup ((ingredients listed separately))
- Roma tomatoes - 2, diced
- Cooking oil - for brushing
- Leftover chimichurri sauce - 1/3 cup ((prepared from last night))
- Garlic - 3 cloves, crushed
- Coconut aminos - 1 1/2 Tbsp
- Rice vinegar - 1 1/2 Tbsp
- Toasted sesame oil - 1 tsp
- Honey - 1 tsp
- Cooking oil - 5 Tbsp
- Oranges (medium) - 2, supremed or segmented
- Shallots (small) - 1 bulb, sliced
- Baby spinach - 4 oz
- Asian vinaigrette - 1/4 cup ((ingredients listed separately))
- Prepare marinade / dressing - Crush garlic. Whisk with aminos, rice vinegar, toasted sesame oil, honey, and cooking oil. (Can be done up to 5 days ahead)
- Marinate steak - Cover steak in the Asian vinaigrette (remember, you’re also using some for the salad too). Tenderize with a fork. Marinate for at least 30 minutes and up to 1 day. Just remember to take it out 30 minutes before cooking. (Can be done up to 1 day ahead)
- For salad | Oranges / Shallots - Prep as directed. (Can be done up to 3 days ahead)
- Tomatoes - Prep as directed.
- Heat up a grill pan over high heat. Brush with some cooking oil. Once pan is super hot, place steak onto pan and sear on both sides for ~3 minutes. Remove from pan, cover with foil and let rest. For a more well-done steak, turn down heat and cook for a few more minutes.
- Slice steak into bite sized pieces.
- Dress oranges, shallots, and spinach with remainder of the Asian vinaigrette.
- Enjoy steak topped with last night’s chimichurri sauce and tomatoes, plus salad on the side.
This meal has 32 reviews
The sauce is by far the best part of the recipe! So delicious!
I felt like I should have liked this, but we ended up dumping the steak out of the tortilla and eating it without. I think it maybe needed to be cut smaller in the taco?
Very good! I added cubed avocado to the taco and made a sriacha mayo for my husband as a sauce since he hates cilantro. Great that way too!
Basically I'm rating the sauce. I used this sauce (so good) on salmon and chicken. We grilled it then served in warm tortillas with the extra sauce. A small shake of hot sauce really gave it a nice extra kick.
One of my favorite meals!! I would suggest adding sesame seeds to the salad.
Chimichurri is epic, but steak wasn't my favorite flavor for flank/skirt steak. We didn't have tortillas so we made more cauliflower rice and finished off all of our sauce.