Steak Salad with Chimichurri

INGREDIENTS

FOR THE SALAD:

1 box arugula

8oz steak (I prefer ribeye or skirt), sliced

½ red onion, sliced

4 yukon gold potatoes

½ c cherry tomatoes, halved

FOR THE CHIMICHURRI “DRESSING”:

1 c fresh cilantro (~1 bunch)

1 c fresh flat-leaf parsley (~1 bunch)

½ c red onions, diced

3 tb fresh oregano

3 cloves garlic, peeled

2 tb lime juice

2 tb red wine vinegar

½ tsp salt

¼ tsp pepper

½ tsp red pepper flakes

½ c EVOO

INSTRUCTIONS

In a blender, add all the chimichurri ingredients, except the EVOO. Blend until coarsely chopped. Stream in EVOO until combined. 

In a bowl, add arugula, and cherry tomatoes. 

Preheat oven to 375°. Cut potatoes into 1 inch dice and place on parchment lined baking tray. Toss with EVOO, S&P. Roast at 375° for 15mins. Then raise oven temperature to 400°, and cook the potatoes until they are fork/toothpick tender (~15mins). Once tender, raise the temp to 450° and roast until crispy on the outside (~10mins).

There are many methods to cook a steak. I like to cook mine on the big green egg or cast iron skilled and cook to medium rare. Whatever your method and done-ness level, let the steak rest for 15 mins before slicing. While the steak is resting, cook onions on the grill, same sauté pan, etc. 

Toss salad with chimichurri. Plate salad and top with steak, potatoes, onions, and extra chimichurri.