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Seared Steak with Chimichurri Sauce
and orange and spinach salad with Asian vinaigrette

Active: 30 min Total: 1 hr
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.
Dependency
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Seared Steak:
  • 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 ((<a href="https://mealplans.cooksmarts.com/days/324" target="_blank">prepared from last night</a>))
Asian Vinaigrette:
  • 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
Orange and Baby Spinach Salad:
  • Oranges (medium) - 2 , supremed or segmented
  • Shallots (small) - 1 bulb , sliced
  • Baby spinach - 4 oz
  • Asian vinaigrette - 1/4 cup ((ingredients listed separately))

Nutrition Facts

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Prep

  1. 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)
  2. 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)
  3. For salad | Oranges / Shallots - Prep as directed. (Can be done up to 3 days ahead)
  4. Tomatoes - Prep as directed.

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Make

  1. 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.
  2. Slice steak into bite sized pieces.
  3. Dress oranges, shallots, and spinach with remainder of the Asian vinaigrette.
  4. Enjoy steak topped with last night’s chimichurri sauce and tomatoes, plus salad on the side.

Nutrition Facts

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