Tahini Chimichurri Steak Salad
Rated 4.8 stars by 4 users
Category
Lunch, Dinner, Salads
Servings
4-5
Prep Time
2 hours 5 minutes
Cook Time
20 minutes
Ingredients
1⁄2 cup finely chopped Italian (flat leaf) parsley
1⁄2 cup finely chopped cilantro
1⁄2 teaspoon dried oregano
1 shallot, minced
4 cloves garlic, minced
1 tsp crushed red pepper flakes, or more to taste
1⁄4 cup red wine vinegar
1 tsp kosher salt
1⁄2 tsp cracked black pepper
1⁄4 cup Soom Premium or Organic Tahini
1⁄2 cup high quality extra-virgin olive oil (like Graza or Kosterina)
1-1.5 lbs flank steak
3 romaine hearts, roughly chopped
1 pint cherry tomatoes, halved
1 firm avocado, sliced
3 ears of fresh corn (about 2 cups) can sub with frozen roasted corn
1⁄4 cup olive oil
2 Tbsp red wine vinegar
1 Tbsp honey
Juice of 1 lemon
1 clove garlic, minced
1 shallot, thinly sliced
1⁄2 tsp salt, more to taste
Freshly cracked black pepper, to taste
For The Tahini Chimichurri:
For the Steak Salad
For the Salad Dressing
Directions
Add the parsley, cilantro, oregano, shallot, garlic, red pepper flakes, red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced (or until your desired consistency is met).
Add the tahini and pulse until incorporated.
Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine.
In a food storage container, cover the flank steak with 1⁄2 of the Tahini Chimichurri, coating the entire surface. Place in the fridge to marinade for at least 2 hours. Set the remaining 1⁄2 of the Tahini Chimichurri aside.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt, and pepper to make the salad dressing. Set aside.
Over high heat, grill the corn, turning occasionally until charred all over. About 6- 10 minutes. Let cool. Using a sharp knife, remove the corn from the cob.
Once the corn is finished, turn the grill to medium/ high heat. Remove the steak from the fridge and season each side with salt and pepper.
Place the steak on the grill and grill for 6-8 minutes on each side, depending on your preference for medium/medium rare, or rare. Once cooked, place on a cutting board and let rest for 10 minutes. Slice in thin strips, against the grain.
Assemble the salad ingredients and dressing. Top with steak and additional Tahini Chimichurri. Enjoy!
Recipe Note
Notes: The chimichurri sauce can be made 24 hours in advance. Store in an air-tight container for 2-3 days at most.
Dietary Preferences: Gluten-Free, Dairy-Free, Soy-Free, Kosher-Friendly
Seasonality: Spring, Summer
Recipe Photography: Angelica Oles
Leave a comment (all fields required)