01/24/2023
Here’s a super easy salad recipe to add to your meal prep menu this week!
Chimichurri Grilled Skirt Steak with Arugula Citrus Blood Orange Salad
Ingredients
- [ ] 2 lbs skirt steak
- [ ] 3 tb McCormick grill mate Montreal steaks seasoning
- [ ] 3 tb olive oil + 2/3 c + 2/3-1c
- [ ] 2 c firmly packed Italian parsley
- [ ] 4 tb chopped oregano
- [ ] 2 minced garlic cloves
- [ ] 2 tb red wine vinegar
- [ ] 2 tb minced Shallots
- [ ] 1/2 tb red chili flakes
- [ ] 4-6 c arugula
- [ ] 1 tb hot mustard
- [ ] 1 bunch finely chopped tarragon
- [ ] 1 tbs honey
- [ ] 1-2 tsp simply organic adobo seasoning
- [ ] Juice of 1 lemon
- [ ] Juice of 1 blood Orange
- [ ] 1 cara cara segments
- [ ] 1 blood orange segment
- [ ] 1/2 c chopped almonds
- [ ] 1/4 c pomegranate seeds
- [ ] Pan spray
Instructions
Marinate the skirt steak with the steak seasoning and 3 tb olive oil for 2 hours (at least 30 min) preferably overnight
In another bowl add finely chopped parsley, oregano, garlic, remaining minced shallots then stir in vinegar, juice of 1 lime, 2/3 c olive oil, and chili flakes season with salt and pepper. Set aside until ready to plate ( can be made ahead of time!) this is your chimichurri..
In another bowl juice 1 lemon, 1 blood orange and whisk in chopped tarragon, hot mustard, and honey. Slowly whisk in olive oil season to taste with adobe seasoning Set aside until ready to plate ( can be made ahead of time!) (This is your salad dressing)
Heat grill pan to med high heat and begin cooking steak slightly season with salt and pepper
Cook until slightly charred about 5-7 min per side until reaches an internal temp of 135-145 degrees
Remove and let rest while assembling salad
In a bowl toss arugula with salad dressing (adding a little at a time)
Toss and lay on a plate
Tío with your segmented oranges, pomegranate seeds, and chopped almonds
Sliced rested skirt steak on the bias and plate atop salad
Laddle chimichurri down the center of the steak
Garnish with balsamic drizzle