Chimichurri grilled steak salad

Indulge in the irresistible flavors of chimichurri-marinated grilled steak served on a bed of fresh, crisp salad greens. Perfect for a delightful culinary experience.

Ingredients:

• 1 cup packed flat-leaf parsley leaves
• 5 tablespoons extra-virgin olive oil, divided
• 1/4 cup white vinegar
• 1 small clove garlic, chopped
• ¾ teaspoon salt, divided
• 450g flank steak, trimmed
• 2 hearts of romaine or 2 small heads
• 1 large bell pepper, quartered
• 1 small red onion, sliced 1/2 inch thick

Instructions:

1. Blend together parsley, 1 tablespoon of oil, vinegar, garlic, and 1/4 teaspoon of salt until smooth. Spread 1 tablespoon of this mixture on each side of the steak. Place the steak on a plate, cover, and refrigerate for at least 1 hour or up to 24 hours. Add 3 tablespoons of oil to the remaining herb mixture in the blender and pulse to combine. Transfer to a bowl, cover, and refrigerate if not using immediately.
2. Preheat the grill to medium-high about twenty minutes before you plan to start cooking.
3. Halve each head of romaine lengthwise, keeping the root end intact. Coat the lettuce, bell pepper, and onion with the remaining 1 tablespoon of oil. Season with 1/4 teaspoon of salt. Season the steak with the remaining 1/4 teaspoon of salt. Allow the dressing to come to room temperature while you prepare the grill.
4. Take the steak, lettuce, bell pepper, and onion to the grill. Prepare the grill rack by oiling it (refer to Tip). Grill all the ingredients, with the steak placed on the hottest part of the grill. Cook the steak for 6 to 8 minutes per side for a medium doneness, turning it once. Grill the pepper and onion until charred and tender, for about 10 minutes in total, turning occasionally. Grill the lettuce for about 2 minutes per side, until lightly charred, turning it once.
5. After grilling, let the steak rest on a cutting board for 5 minutes before slicing thinly against the grain. Chop the bell pepper and onion. Divide the lettuce, steak, pepper, and onion among 4 plates, and drizzle with the saved dressing.

Summary:

• Calories: 1536 kcal
• Fat: 108 g
• Protein: 107 g
• Carbs: 37 g
• Potassium: 3524 mg
• Magnesium: 228 mg