As much as I love hearty winter recipes, I’m starting to miss the large dinner salads that we frequently eat during the summer. Garbage salads, really, filled with everything I see in the fridge. Like the Tex Mex Salad I posted last year and my latest creation – the Chimichurri Steak Salad. I would really love to call it a Grilled Steak Chimichurri Salad, but this Chicagoan doesn’t grill when it is cold outside. So in the meantime, I’m going to depend on all of the herbiness in the chimichurri sauce to give me that taste of Spring. Not familiar with chimichurri? Think of it as a South American pesto, perfect on any protein you can think of. I could eat chimichurri sauce daily, but I get a lot more use out of it when it is transformed into a salad dressing. For those of us without the opportunity to go on a South American vacation, this is the next best thing.
I really love this combination of ingredients, but there are lots of other things that would be delicious in this salad. Sliced mushrooms, black beans, shredded cabbage, etc. Be creative. I really love the hearts of palm in this salad, although I could happily eat a can of them on their own. By myself. (Note: I think the Whole Foods 365 brand has the best hearts of palm – they are a lot firmer than other brands that I have tried.) It is March, so you probably need to buy fresh herbs to make this recipe. What to do with the leftover herbs? Make more dressing! This is so delicious that you will want leftovers for other salads, sandwiches, even for dipping your veggies.
I’m not sure if you were following my Whole30 progress on Instagram, but I had to hit pause temporarily due to an unexpected trip out of town for a few days. I loved how I felt during the week that I stuck with it, so I plan to start up again soon. In the meantime, I’m testing out new recipes that the whole family likes. This recipe was originally created during that first week, so it is Whole30 and paleo compliant. I ate garbage salads at work while on Whole30 and this dressing really helped me stay motivated. Plus, my husband and daughter love it, so there were no complaints about salad for dinner.
|Chimichurri Steak Salad|| |
- Mixed lettuce greens (I like those 9 oz bags) or 2 small romaine hearts, chopped
- ¼ red onion, sliced thin
- 2 hearts of palm, sliced thin
- A dozen grape tomatoes, halved
- ¼ jicama, sliced thin
- 1 New York Strip Steak, cooked to taste, sliced thin
- ½ cup red wine vinegar
- 2 cloves garlic, minced
- ¼ cup shallot or red onion, finely minced
- ½ cup cilantro, minced
- ¼ cup parsley, minced
- ¼ cup mint, minced
- 2 tablespoons finely chopped fresh oregano
- ¾ cup olive oil
- ½ teaspoon red pepper flakes
- salt and pepper to taste
- Mix lettuce and veggies together.
- Top with sliced steak.
- Mix dressing ingredients together, whisking well.
- Toss salad with dressing.