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Skirt Steak Salad
with chimichurri dressing

Active: 40 min Total: 40 min
Chimichurri and steak are a perfect combo and everyone will love them with some sweet and crunchy grilled bell peppers and mushrooms in this fresh salad. When this recipe was first included in a meal plan in May 2016 we recommended using the grill, but we've brought it indoors this time and get a nice sear under the oven's broiler.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Chimichurri Sauce:
  • Cilantro - 1 bunch , bottom stems chopped off (feel free to mix in some parsley too)
  • Garlic - 2 cloves
  • Shallots, small - 1 bulb
  • Capers - 2 Tbsp
  • Red wine vinegar - 1 Tbsp
  • Lime - 1 , juice of
  • Salt - 3/4 tsp
  • Oil, cooking - 2/3 cup (plus more as needed)
Skirt Steak Salad with Chimichurri Dressing:
  • Steak, skirt - 1 lbs (sub flank, hangar, flat iron)
  • Bell peppers, red - 1 , stem cored out
  • Bell peppers, yellow or orange - 1 , stem cored out
  • Tomatoes, cherry or grape - 10 oz , halved
  • Mushroom, portobello - 1 , stem removed
  • Romaine lettuce - 5 oz , chopped
  • Homemade chimichurri sauce (ingredients listed separately) - ~8 Tbsp

Nutrition Facts

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Prep

  1. Skirt steak - Divide into 3” / 7.5cm long segments. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Make chimichurri sauce - In a blender or a food processor, combine cilantro, garlic, shallot, capers, red wine vinegar, lime juice, salt, and oil. Add more oil if it’s too thick. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
  3. Bell peppers / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
  4. Portobello mushrooms - Break off steam.
  5. Romaine - Chop if not purchased pre-chopped.

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Make

  1. Arrange the top rack of the oven so it’s about 6” / 15cm from the broiler. Turn on the oven's broiler.
  2. Place steak and bell peppers and mushrooms on a sheet pan. Brush bell peppers and mushrooms with some oil and sprinkle with some salt and pepper. Broil peppers and mushrooms for 5 minutes on each side and steak for 3 to 4 minutes on each side, depending on desired doneness.
  3. Let steak rest for ~10 minutes before slicing against the grain (i.e., perpendicular to the fibers). While steak rests, chop bell peppers and mushrooms into bite-sized pieces.
  4. Toss romaine, bell peppers, mushrooms and flank steak with chimichurri sauce. Enjoy!

Nutrition Facts

Amount Per Serving
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