Argentinian Steak and Chimichurri Salad Bowl – A Paleo-Friendly Lunch Delight
A flavorful argentinian lunch perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 8 oz grass
- fed skirt steak 1 large avocado, halved and pitted 2 cups mixed baby greens 1 cup cherry tomatoes, halved 1/2 cup red onion, thinly sliced 1/4 cup olives, pitted Salt and pepper to taste Chimichurri: 1 cup fresh parsley, finely chopped 1/3 cup olive oil 2 tablespoons red wine vinegar 2 cloves garlic, minced 1 teaspoon dried oregano Salt and pepper to taste
Instructions
- Prepare the Chimichurri: In a medium bowl, mix together parsley, olive oil, red wine vinegar, garlic, oregano, salt, and pepper. Set aside.
- Season skirt steak with salt and pepper.
- Heat a grill or griddle to high heat. Cook the steak for 4 5 minutes per side or until desired doneness is reached. Allow it to rest for 5 minutes before slicing.
- In a large salad bowl, combine baby greens, cherry tomatoes, red onion, and olives. Slice the steak and add to the salad. Drizzle with Chimichurri.
- Slice avocado and serve alongside the salad. Enjoy your flavorful Paleo friendly Argentinian lunch!
Chef’s Insight
The combination of flavors in this dish is reminiscent of Argentina's vibrant culinary scene. The grass-fed skirt steak adds a tender texture, while the Chimichurri brings a burst of freshness to the salad.
Notes
Feel free to adjust the spices and seasonings according to your taste preferences. You can also customize the salad ingredients to include other Paleo-friendly options, such as bell peppers or grilled zucchini.