Skirt Steak with Chimichurri & Pear Gorgonzola Salad
This mouthwatering skirt steak is smothered in zesty chimichurri sauce and accompanied by a refreshing pear gorgonzola salad.
Servings: 2 Servings
Calories: 1288kcal
Ingredients
- 1 pound skirt steak
- salt, black pepper, and garlic herb seasoning to taste
For the chimichurri:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- 2 cloves garlic finely chopped or minced
- 1 to 2 small red chilies
- 3/4 teaspoon dried oregano
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
For the salad:
- 3 cups wild lettuce mix or arugula
- 1 pear diced
- 3 tablespoons crumbled gorgonzola or blue cheese
- 2 tablespoons chopped walnuts lightly toasted
- 2 tablespoons dried cranberries roughly chopped
For the dressing:
- 3 tablespoons olive oil
- 1 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon honey or agave
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon dried oregano
- Squeeze of lemon juice
Instructions
For the steak:
- Pat the steak dry on all sides, and season with salt, pepper, and garlic herb seasoning.
- Heat your grill to 400° F(200°C) or a skillet over medium high heat. If cooking on the stovetop, add a little olive oil to the pan before searing. Cook the steak for 3-5 minutes without touching. Flip it over and continue cooking for another 3-5 minutes. Cook to 135°F for medium rare or 145°F for medium.
- Transfer the steak to a plate. Lightly tent with foil for 5-10 minutes.
- In a mini chopper or food processor, add the parsley (or cilantro) olive oil, red wine vinegar, garlic, red chilis, oregano, salt and pepper. Pulse just a few times to get a chunky consistency. Do not overblend. It should not be a paste, but a chunky, herbaceous sauce.
- Slice steak against the grain, and serve with Chimichurri over the top.
For the salad:
- Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
- Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
- To make the salad dressing, add the olive oil, vinegar, honey, dijon mustard, and oregano to a small jar. Shake until well combined.
- Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached.
Video
Notes
- Gorgonzola is a more mild, creamy cheese than blue cheese. They can be substituted for each other.
- If you don't like the strong blue cheese flavor you can use feta cheese instead.
- You can make up the vinaigrette in advance and store it in the refrigerator until you need it.
- Don't assemble the salad until you are ready to serve it. It will wilt and become soggy.
- Rest the steak for 10-15 minutes before slicing.
- Always slice the steak against the grain in thin strips for the most tender bites.
Nutrition
Calories: 1288kcal | Carbohydrates: 35g | Protein: 57g | Fat: 105g | Saturated Fat: 21g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 65g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1592mg | Potassium: 1186mg | Fiber: 6g | Sugar: 23g | Vitamin A: 2413IU | Vitamin C: 62mg | Calcium: 243mg | Iron: 7mg