Chimichurri Steak with Tomato Salad

Name: Chimichurri Steak with Tomato Cucumber Salad - FULL CAL
Ingredients: 6 oz skirt steak; 1 cup tomato (chopped); 1/2 cup cucumber (peeled and chopped); 1/3 cup red onion (thinly sliced); 1/2 tsp cumin; Sea salt and black pepper (to taste); 1 small handful Fresh cilantro; 1 small handful fresh parsley; 1/2 tsp dried oregano; 1 clove garlic; 2 tbsp olive oil; 2 tbsp Red wine vinegar; 1/4 tsp sea salt; 1/2 cup cucumber (peeled and chopped)

By Rayzel | March 30, 2020 |

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Chimichurri Steak with Tomato Cucumber Salad – FULL CAL

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Course: Main Meals

Keyword: Week 3

Cooking Method: BBQ

Recipe Type: Beef

Servings: serving

Calories: 605kcal

Ingredients

STEAK & SALAD

6 oz skirt steak
1 cup tomato chopped
1/2 cup cucumber peeled and chopped
1/3 cup red onion thinly sliced
1/2 tsp cumin
Sea salt and black pepper to taste

FOR CHIMICHURRI SAUCE:

1 small handful Fresh cilantro
1 small handful fresh parsley
1/2 tsp dried oregano
1 clove garlic
2 tbsp olive oil
2 tbsp Red wine vinegar
1/4 tsp sea salt
1/2 cup cucumber peeled and chopped

Instructions

HEAT grill to 400°. Rub cumin into steak. Once the grill is heated, place steak on the grill. Grill 5 minutes, turn and grill 5 minutes longer. For a more rare steak grill 3 minutes each side. While steak cooks, prepare ingredients for the salad in a bowl.
IN a food processor, combine ingredients for chimichurri sauce. Blend until well combined. Pour 3 tbsp of sauce over vegetables, stir.
ONCE steak is cooked, allow to rest 5 minutes. Slice into pieces. Serve chimichurri sauce over steak with vegetables.

Nutrition

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