- 1 cup packed fresh parsley
- ½ tsp red pepper flakes
- ¼ c. olive oil
- 2 cloves garlic, peeled and minced
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- ¼ tsp. dried oregano
- 1 T. fresh lemon juice
- 1 tsp. red wine vinegar
- 1 (7-10 oz.) sirloin steak
- 1 T. olive oil
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- 8 oz. green beans, ends snipped
- 10 oz. kale, chopped
- ½ c. shredded carrots
- ½ small onion, sliced thinly
- 2 c. mixed sliced tomatoes
To make the chimichurri, combine all of the chimichurri ingredients in a food processor and pulse on low until a finely chopped green chunky paste forms. Taste and adjust seasonings before setting aside.
To make the rest of the salad, rub the steak with olive oil, salt, and pepper. Prepare a medium-high grill and allow the steak to sear on a cast iron skillet or griddle preheated on the grill. I like to cook my steak for about 3-4 minutes per side. Halfway through cooking, add the green beans to the pan/griddle and allow to char slightly alongside the steak. Remove both the steak and beans to a cutting board to rest.
Place the kale in a bowl and add a tablespoon or two of the chimichurri sauce. Using your hands, massage the kale with the sauce. The kale should soften a bit and turn a much brighter green. Arrange the kale on 4 serving plates. Arrange the shredded carrots and thinly sliced onion on one side of each plate and the sliced tomatoes on the other side.
Using a sharp knife, slice the steak and arrange it and the charred green beans between the tomatoes and carrots on each plate. Finish each salad with a generous drizzling of the chimichurri sauce over the sliced steak. Serve immediately.
- Yields: 4 servings
- Preparation Time: 30 minutes