Spring Steak Salad with Chimichurri Sauce

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2

This spring steak salad with homemade carrot and cilantro chimichurri vinaigrette dressing uses crisp spring vegetables and tops them with tender juicy steak and a drizzle of fresh herb chimichurri sauce.

Salad Ingredients:
Porterhouse or T-bone Steak
1 package spring lettuce mix
yellow grape tomatoes
sweet corn kernels
carrots, sliced thin
cucumber, sliced thin
watermelon radishes, sliced thin

Chimichurri Dressing:
1/2 cup packed cilantro
1/2 cup packed parsley
1/8 cup carrot
1 tsp. dried oregano
1/2 tsp. red pepper flakes optional
2 tsp. minced garlic
1/2 cup olive oil
3 TBSP. red wine vinegar
1 TBSP. lime juice

Prepare your steak by seasoning with salt and pepper and grill to your desired temperature.
While the steak is grilling you can prepare your salad and dressing.

To make the chimichurri dressing combine the cilantro, parsley, carrot, oregano, and red pepper flakes in the bottom of a food processor and pulse until finely chopped. Then add in all other dressing ingredients and pulse until desired consistency is reached. To create your salad, place the lettuce mix in the bottom of a large serving bowl. Add in your other spring vegetables. Once the steak is fully cooked, remove from heat for 5 minutes before slicing into thin strips, placing the strips on top of the salad, and then drizzling the chimichurri dressing over the top of everything.