Mixed Herb Salad With Skirt Steak & Chimichurri Sauce
Summer is almost here, folks! And you know what that means? Barbeques, dining alfresco, (Yay!) and the dreaded summer diet, (Uggh!) as we all panic about putting on a bikini again. But have no fear! This light and healthy grilled flank steak recipe gives you all of the things we associate with summer, while not sabotaging your attempt to be swimsuit-ready. Hooray!
2 pounds skirt steak
1/2 teaspoon salt and pepper
2 cloves garlic
2/3 cup fresh cilantro
2/3 cup fresh mint leaves
1 cup fresh parsley
2 tablespoons Dijon mustard
2 teaspoons drained capers
2 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil
1 teaspoon black pepper
10 cups mixed green lettuce (I use the lettuces from my garden and mix them all together, but any of your favorite greens will do)
Fresh herbs of your choice, coarsely chopped or torn (I like fresh lemon thyme, basil, cilantro, and parsley)
3 tablespoons fresh lemon juice
9 tablespoons olive oil
Fresh ground pepper
*Let steak stand at room temperature for 30 minutes. Sprinkle both sides with salt and pepper.
*Preheat grill to high heat
*In a food processor, mince garlic. Add cilantro, mint and parsley. Pulse until coarsely chopped. Add mustard, capers, lime juice, olive oil, and pepper. Process until finely chopped.
*Place steak on grill rack (coated with cooking spray) on high heat for 2 minutes. Turn steak over and grill another 2-3 minutes. Remove from heat and let stand, loosely covered, for 5 minutes.
*Arrange lettuces on a large platter, top with coarsely chopped herbs.
*Whisk together the lemon dressing, and using a spoon, lightly drizzle the dressing over the greens. Reserve the remainder to be served on the side.
*Cut steak into thin slices across the grain. Place steak slices on top of the green salad.
*Spoon a little of the chimichurri sauce over the steak. Reserve the remainder to be served on the side.
This is one of my favorite salads. It’s so light, fresh, and healthy. It just screams SUMMER!