Grilled Steak Salad with Chimichurri Vinaigrette
There are so many ways to serve this steak! Choose your own adventure.
Serving size: If you slice the steak and serve with tortillas 1 steak will feed 3-4 people. If you are just serving the steak sliced with the dressing, the steak will feed 2 people.
Ingredients
Units
Scale
For the Steak:
- 1.5 lb boneless ribeye (about 1.5-2 inches thick)
- 1/4 cup soy sauce
- 2 tsp salt
- 1 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 1 Tbsp oregano
For the Chimichurri Vinaigrette:
- 1/2 cup olive oil
- 1 small shallot, finely chopped (about 1/4 cup)
- 1/4 cup red wine vinegar
- 1/2 cup parsley, finely chopped
- 1/2 cup cilantro, finely chopped
- 3 cloves garlic, minced
- 1 small red chili, de-seeded and finely chopped
- 1 tsp kosher salt
Serve With:
- Small flour or corn tortillas
- Avocado
- Cheese
- Sour Cream
Instructions
For the Steak Marinade:
Add all the ingredients for the marinade to a bowl or a large baggie. Add steak and marinate overnight or for at least two hours.
For the Grill:
- Heat the grill to medium-high or about 400 degrees F. Oil the grill grates. Remove the steak from the marinade. Place the steak on the grill and close the lid. For medium rare, grill on each side for 6 minutes. For medium, grill for about 7 minutes on each side. For medium well, grill for 8 minutes on each side.
- Remove from the grill to a cutting board and tent with foil. Allow to rest for 10 minutes. Slice and drizzle with the vinaigrette.
- Serve with tortillas and taco fixings or serve with a crusty baguette and an arugula side salad.
For the Dressing:
Add all the ingredients together and mix. Place in an airtight container and refrigerate until ready to use. It will last in the refrigerator for up to 7 days.