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Chimichurri Steak Salad With Blistered Tomatoes, Avocado, And Grilled Onions

To make the marinade: put all ingredients but oil in the blender or food processor. Blend until smooth. While blending on low, drizzle in olive oil until completely mixed. Pour marinade over the steaks and save 3-4 tablespoons of the marinade for the salad dressing.  Preheat oven to 400 F. Place the tomatoes in a cake pan with a small spray of olive oil. Roast for 20 minutes or until blistere. . .

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Servings: 4

Prep Time: 00:20

Cook Time: 00:30

Main Ingredients

for the salad:

1 pound skirt steaks

2 avocados

1 pint cherry tomatoes

1 red onion

1 head romaine 

1 cup arugula

for the chimichurri marinade:

1 cup cilantro

1 tablespoon flat leaf parsley

1/3 cup extra virgin olive oil

1/4 cup red wine vinegar

2 cloves garlic

1 lime, juiced

1 jalapeno, seeded with membranes removed

1 teaspoon good flaky sea salt

for the salad dressing:

reserved marinade

salt and pepper to taste

2 tablespoons olive oil

Preparation

1To make the marinade: put all ingredients but oil in the blender or food processor. Blend until smooth. While blending on low, drizzle in olive oil until completely mixed. Pour marinade over the steaks and save 3-4 tablespoons of the marinade for the salad dressing. 

2Preheat oven to 400 F. Place the tomatoes in a cake pan with a small spray of olive oil. Roast for 20 minutes or until blistered. 

3Heat a cast iron skillet over medium high heat. Brown the meat on each side until a dark crust forms and to desired doneness. 4 minutes each side for medium. Remove steak from pan and let rest. Turn the heat to medium low and add onions. Stir around for 2 minutes and remove from pan. Slice steak in strips.

4Take the extra tablespoons of marinade and whisk in a few tablespoons of olive oil. Add salt and pepper to taste.  

5Build your salad! Place romaine, arugula, tomatoes, avocado, red onions, and steak in a big bowl. Drizzle in salad dressing, toss, and enjoy!  

Reviews: 0

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