Chimichurri Steak Salad

• tempo totale: 7 minutes

Ingredienti

For the salad

1 small pint cherry tomatoes, halved

4 Persian cucumbers, sliced

½ red onion, thinly sliced

1 can chickpeas, drained & rinsed

1 can corn, drained

2 ribeye steaks

Salt & pepper

For the chimichurri dressing

Juice of 1 lemon

1–2 tbsp red wine vinegar

½ cup fresh parsley, finely chopped

¼ cup fresh cilantro, finely chopped

1 small shallot, finely minced

2–3 cloves garlic, minced

1 small red chili or red pepper, finely chopped

½–¾ cup extra virgin olive oil

1 tsp dried oregano

Salt & black pepper, to taste

To finish

Crumbled feta cheese

Istruzioni

Build the base

In a large bowl, combine tomatoes, cucumbers, red onion, chickpeas, and corn.

Make the chimichurri

In a separate bowl, mix lemon juice, red wine vinegar, parsley, cilantro, shallot, garlic, and red pepper.

Slowly pour in the olive oil while stirring until it comes together.

Season with oregano, salt, and pepper. The taste should be bright, punchy, and slightly acidic.

Cook the steak

Season ribeye generously with salt and pepper.

Grill (or sear) on high heat until medium-rare to medium, depending on preference.

Let it rest for 5–10 minutes, then cube into bite-sized pieces.

Assemble

Add the steak to the salad base.

Pour the chimichurri over everything and toss until well coated.

Finish

Top with crumbled feta and a final drizzle of olive oil if needed.

Enjoy 🥰