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Chimichurri Steak Wedge Salad

Chimichurri Steak Wedge Salad: A Grilling Game-Changer

Delight in a refreshing Chimichurri Steak Wedge Salad, combining grilled skirt steak and vibrant flavors for a summer meal.
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Prep Time 30 minutes
Cook Time 16 minutes
Resting Time 10 minutes
Total Time 56 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Iceberg Lettuce Core and slice into wedges
  • 1 cup Cherry Tomatoes Halved
  • 1 medium Red Onion Thinly sliced
  • 1/2 cup Blue Cheese Crumbled
  • 1 pound Skirt Steak Substitute with sirloin if desired
For the Blue Cheese Dressing
  • 1/2 cup Mayonnaise Can replace with Greek yogurt
  • 1/4 cup Milk Any dairy or dairy-free alternative is fine
For the Chimichurri Sauce
  • 1/2 cup Mazola® Corn Oil Can substitute with olive oil
  • 1/4 cup Fresh Parsley Finely chopped
  • 1/4 cup Fresh Cilantro Finely chopped
  • 1 tablespoon Fresh Oregano Can use dried oregano if fresh not available
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 1/4 medium Red Onion Finely chopped
  • 2 cloves Garlic Minced
  • 1 teaspoon Salt
  • 1/4 teaspoon Red Pepper Flakes Optional, for heat

Equipment

  • grill
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting Board

Method
 

Preparation
  1. In a mixing bowl, combine mayonnaise, milk, crumbled blue cheese, black pepper, and a pinch of salt. Whisk together until creamy and smooth. Cover and chill for at least 30 minutes.
  2. In a separate bowl, mix Mazola® corn oil, finely chopped fresh parsley, cilantro, oregano, lemon juice, red onion, garlic, salt, and optional red pepper flakes. Stir well and refrigerate for at least 20 minutes.
  3. Preheat grill to medium-high heat. Rub skirt steak with corn oil and season with salt and pepper. Grill for approximately 6-8 minutes per side or until desired doneness. Let rest for 10 minutes before slicing.
  4. Core and slice iceberg lettuce into thick wedges. Arrange on plates, scatter halved cherry tomatoes and sliced red onion on top. Slice rested steak and place it on the salad. Drizzle with blue cheese dressing and chimichurri sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Allowing sauces to rest enhances flavor. Store leftover salad components separately for freshness.

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