Steak and chimichurri salad

Tender steak paired with zesty chimichurri dressing on a bed of fresh greens, creating a vibrant and flavorful salad that's perfect for any meal.

Ingredients:

• 340g beef flank steak, trimmed
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup firmly-packed fresh Italian parsley
• ¾ cup firmly-packed fresh cilantro
• ¼ cup lime juice
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon water
• 3 cloves garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon crushed red pepper
• 4 cups arugula or mixed baby salad greens
• 110g whole-grain baguette-style French bread, cut into 1/2-inch cubes and toasted
• 1 ½ cups cherry tomatoes, halved
• ½ cup very thinly sliced, quartered red onion

Instructions:

1. To get started with the steak preparation, create a crisscross pattern on both sides of the meat by making shallow diagonal cuts spaced 1 inch apart. Season with salt and pepper and leave it to rest for 5 minutes.
2. Make the Chimichurri Sauce by blending together fresh Italian parsley, cilantro, lime juice, red wine vinegar, olive oil, water, minced garlic, salt, and crushed red pepper until the mixture is almost smooth with some small pieces remaining. Keep it aside.
3. Grill the meat on medium heat with the lid on for 13 to 18 minutes until the meat reaches your preferred level of doneness (60 °C for medium-rare or 70 °C for medium). Turn the meat once and baste it with 2 tablespoons of the Chimichurri Sauce during the last 5 minutes of grilling.
4. For the Chimichurri Salad preparation, mix arugula, bread, tomatoes, onions, and the remaining Chimichurri Sauce in a large bowl. Gently toss to coat everything with the sauce.
5. Slice the meat thinly against the grain. Plate the arugula mixture and place the sliced meat on top.

Summary:

• Calories: 563 kcal
• Fat: 28 g
• Protein: 72 g
• Carbs: 0 g
• Potassium: 1132 mg
• Magnesium: 76 mg