Beef Steak with Chimichurri Sauce and Tomato Salad

by Editorial Staff

Beef steak is cooked with green chimichurri sauce, garlic, and lime juice. Vegetable salad is dressed with the same sauce. Steak with tomato salad is a very harmonious and tasty dish because meat always goes well with vegetables. And chimichurri perfectly refreshes this dish.

Servings: 4

Ingredients

  • Beef (steak) – 500 g
  • Salt to taste
  • Ground black pepper – to taste
    For the chimichurri sauce:
  • Parsley (leaves) – 60 g
  • Cilantro (leaves) – 60 g
  • Lime juice – 70 ml
  • Red wine vinegar – 2 tbsp
  • Olive oil – 1 tbsp
  • Garlic – 3 cloves
  • Water – 1 teaspoon
  • Ground red pepper – 1 pinch
  • Salt – 1 pinch
    For the salad:
  • Whole grain bread – 200 g
  • Cherry tomatoes – 24 pcs.
  • Rucola – 150 g
  • Red onion – 1 pc.

Directions

  1. Make diamond cuts on the surface of the steak on both sides. Salt and pepper the meat on each side. Leave on for 5 minutes.
  2. Place all the ingredients of the chimichurri sauce in a blender bowl and blend until smooth.
  3. Grill the steak for 8-13 minutes, turning once in the middle of cooking.
  4. Grease the steak with 2 tbsp of chimichurri sauce on all sides. Fry the steak in the sauce for another 5 minutes.
  5. Cut the bread into cubes, fry in a dry frying pan until crisp. Cut the cherry tomatoes in half. Peel the onion and cut it into thin feathers.
  6. In a deep bowl combine tomatoes, onions, arugula, and crackers. Add chimichurri sauce and mix the salad well.
  7. Cut the steak into slices and serve on a salad pad.

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