Grilled Steak and Vegetable Salad with Chimichurri

Grilled Steak and Vegetable Salad with Chimichurri

This recipe is from a cookbook called "The Family Table". 

Oh man was it tasty. I made the chimichurri the night before which made it even more flavorful but also made it so I this salad came together within 20 minutes. 

Ingredients

Chimichurri Sauce

2 cups fresh parsley

5 Tbsp fresh oregano

2 cups fresh cilantro

4 cloves garlic

2 green onions-dark & light green parts only

1/2 cup sherry vinegar

1 tsp sea salt

1 cup olive oil

Salad

About 1 1/2lbs steak-your choice of cut

Salt

1 red pepper-seeded and sliced

1 yellow pepper-seeded and sliced

1 red onion-sliced

1 bunch of green onions

1 tbsp olive oil

Fresh arugula 

1/4 cup crumbled cotiji cheese 

Directions

Prepare the chimichurri but adding all the ingredients to a food processor or blender. Process until smooth. 

Season the steak with salt and pepper and top with a few tablespoons of the chimichurri and place on a plate in the fridge to marinate for at least a half hour to an hour. Preheat your grill to medium high heat or a grill pan. Drizzle the peppers and onion with olive oil and season with salt and pepper. Place the peppers, red onion and green onions on a grill pan or leave them large enough they don't fall through the grates. Add the steaks and cook everything for about 10 minutes, flipping once until charred and cooked to your preferred liking. Remove from grill and let stand for a few minutes. Then slice the steak and chop the onions and peppers. To assemble salad place the arugula in a large bowl and add 1/4 cup of the chimichurri. Toss to coat. Divide the arugula among shallow bowls. Divide steak, grilled veggies, cotija and top with a little more chimichurri.