Arugula Steak Salad with Chimichurri Dressing

A delightful summer salad combining juicy steak, peppery arugula, creamy blue cheese, and a zesty chimichurri dressing. Perfect for a light yet flavorful meal.

By @foodiefromvt

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1.5 cups cilantro
• 10 stems chives
• 2 garlic cloves
• 3 tablespoons red wine vinegar
• 0.5 teaspoons red pepper flakes
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.5 cups olive oil
• 0 lemon squeezed
• 1 pound skirt steak
• 0 salt
• 0 black pepper
• 1 tablespoon olive oil
• 4 cups arugula
• 0.25 cups green onions
• 0.5 red onion sliced thinly
• 1 avocado sliced
• 0.5 cups blue cheese

Instructions

1. Prepare the chimichurri dressing by adding cilantro, chives, garlic, red wine vinegar, red pepper flakes, salt, and black pepper to a food processor. Pulse until broken down.
2. Slowly add olive oil to the food processor while pulsing until fully combined to the desired consistency.
3. Add a squeeze of fresh lemon juice to the dressing and stir to combine.
4. Pat the room temperature skirt steak dry and season generously with salt and pepper on both sides.
5. Heat a skillet over medium-high heat, add olive oil, and once hot, sear the steak for 2-3 minutes on each side. Remove, top with 2 tablespoons of dressing, and let rest for 10 minutes before slicing against the grain into strips.
6. In a large salad bowl or platter, layer arugula, green onions, sliced red onion, avocado, and blue cheese.
7. Drizzle half of the leftover chimichurri dressing over the salad components and lightly toss to coat.
8. Top the salad with the sliced steak and drizzle the remaining chimichurri dressing over the top before serving.