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Seared Steak Salad with Chimichurri Dressing

Ingredients

Salad Ingredients

  • 2 sirloin steaks
  • Roasted asparagus
  • Roasted red onion rings
  • Lilak / Romaine lettuce
  • Avocado sliced
  • Cherry tomatoes halved

Chimichurri Dressing

  • 1 garlic clove minced
  • 1 cup fresh cilantro finely chopped
  • 2 tbsp red wine vinegar
  • 1 tbsp lime juice
  • 3 tbsp olive oil
  • 1/4 tsp smoked paprika
  • 1/2 tsp red pepper flakes (adjust to taste)
  • Salt and pepper to taste

Instructions

  1. Marinate the Steak:

    Place the sirloin steak in a ziplock bag with a splash of red wine or beer (either works well as a marinade).

    Seal the bag and refrigerate for at least a few hours, preferably overnight for maximum flavor and tenderness.

  2. Make the Chimichurri Dressing:

    In a small bowl or blender, combine the ingredients for the dressing. Stir or blend until well combined. Set aside.

  3. Prepare the Vegetables:

    Roast the asparagus and red onion rings at 400°F (200°C) for 20–25 minutes, until tender and slightly caramelized.

    Wash and dry the lilak lettuce (or your greens of choice). Tear into bite-sized pieces.

    Slice the avocado and halve the cherry tomatoes.

  4. Cook the Steak:

    Season both sides generously with salt and pepper.

    Heat a skillet or grill pan over medium-high heat with a little oil.

    Sear the steak for 3–4 minutes per side for medium-rare, or to your preferred doneness.

    Let the steak rest for 5–10 minutes before slicing thinly against the grain.

  5. Assemble the Salad:

    On a large serving platter or individual plates, layer the salad ingredients. Drizzle chimichurri dressing generously over everything.

  6. Serve:

    Serve immediately while the steak is warm.

    Optional: add an extra squeeze of lime or a sprinkle of flaky salt on top.