Grilled Steak Salad with Chimichurri Dressing

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Posted by in Recipes on Sep 11, 2012 . .

3 Tbsp + 2 tsp Olive Cart Organic Olive OIl
1 1/2 Tbsp Olive Cart Lambrusco Vinegar
3/4 Cup fresh parsley
2 Tbsp fresh oregano
2 cloves garlic, roughly chopped
1/4 tsp red pepper flakes
1 tsp Olive Cart Michigan Flake Sea Salt
1 lb beef tenderloin
1 lb fingerling potatoes
3 Meduim red onion, sliced into 1/2 inch rounds
10 Cups watercress (3 large bunches), trimmed
1 head Boston or butter lettuce, torn into bite-size pieces

Heat oven to 425 degrees. Heat grill or grill pan to Med- Hi. In a food processor, combine 3 Tbsp of olive oil, the red wine vinegar, parsley, oregano, garlic, red pepper flakes and 1/2 tsp sea salt. Process until well combined. Rub 1 Tbsp of the chimichurri dressing on beef. Grill 2 minutes per side, turing 3 times, for a total of 8 minutes. Meanwhile, toss potatoes in remaining 2 tsp olive oil and remailing 1/2 tsp sea salt and place on baking sheet. Transfer beef to a second baking sheet and roast with potatoes at 425 degress for 20 to 25 minutes. Beef should reach 135 degrees for med-rare and potatoes should be fork-tender. Allow beef to rest for 10 minutes before slicing. Meanwhile, grill onion slices 2-3 minutes per side. Arrange watercress and lettuce on a plate with sliced beef, potatoes and onions. Pour remaining chimichurri over beef.

Last update: Jun 25, 2018
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