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Skirt Steak Salad with Chimichurri
Total Time
40 mins
 
Servings: 4
Ingredients
Chimichurri
  • 2 cups parsley
  • 1 cup Cilantro
  • 3 tbsp Oregano
  • 6 garlic cloves
  • ½ cup Olive oil
  • ½ cup Red wine vinegar
  • ¼ tsp red pepper flakes
  • ½ tsp Salt
  • ½ tsp Pepper
Faux fried onions
  • ½ yellow onion sliced
  • 2 tbsp Panko
  • 2 tbsp Flour
  • Salt & pepper
  • Olive oil cooking spray
Steak
  • 1 pound skirt steak at room temp
  • Salt & pepper to taste
  • Olive oil drizzle
Salad
  • 1 head green lettuce
  • ½ cup cherry tomatoes sliced in half
  • 1 cucumber sliced and halved
  • ½ cup crumbled feta
Instructions
  1. Preheat oven to 450
  2. For the chimichurri sauce: add all the ingredients to your blender and blend on high until consistency is smooth like a dressing. If its too thick, add a bit more vinegar to thin out. If its too thin: add in more greens.
  3. For the faux fried onions: slice your onion into rings & scatter on a baking sheet lined with foil. Right on top, sprinkle the flour and panko. Toss together a bit to mix. Season with salt and pepper to taste. Spray generously with cooking spray. Bake for 20 minutes in the oven.
  4. While the onions are cooking, pat the skirt steak dry on both sides with a paper towel. Season with salt and pepper a bit generously. Rub down both sides with some olive oil. You can cut your steak into more manageable sections to fit in the pan. Heat your cast iron on the stove on high heat. When hot, place skirt steak in the pan to cook for 3 minutes before flipping. Cook for 3 minutes on the other side as well for medium rare. Thicker sections may need a couple extra minutes – but not too much longer! Move the steak to a cutting board to rest for about 10-15 minutes and cover with foil.
  5. Prep your salad: if you didn’t already, slice your cucumbers and tomatoes. Pile your salad with the green lettuce, vegetables, and crumble feta all over. At this point, you can slice your steak with a serrated knife across the grain of the steak. Lay right on top of the salad, drizzle it with the chimichurri, and scatter the crispy onions all over the salad! Enjoy!