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Recipe Detail Page
Baby Greens, Steak & Tomatoes with Chimichurri
Summer 2011
Chimichurri is a staple sauce from South and Central America combining lots of fresh herbs and jalapeño, which gives it a little kick. Of course, there’s no better way to serve it than over its traditional accompaniment—steak. Also try with leftover pork.
Serves 3 to 4
1 tbsp (15 mL) minced jalapeño pepper
1 garlic clove, minced
¼ tsp (1 mL) each salt and pepper
4 tsp (20 mL) sherry or red wine vinegar
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) each coarsely chopped packed
Italian parsley and coriander
4 cups (1 L) lightly packed baby greens
Thinly sliced leftover grilled steak (about ½ strip loin)
1 yellow or orange pepper, thinly sliced into strips
1 cup (250 mL) cherry tomatoes, cut in half if large
½ pkg (113 g) creamy goat cheese, crumbled (optional)
1 If jalapeño is not spicy, add a few of the seeds too. Place in a small bowl along with garlic, salt, pepper, vinegar and oil. Whisk together, then stir in herbs.
2 Place greens in a large bowl. Add steak, yellow pepper and cherry tomatoes. Toss with dressing. Sprinkle with goat cheese, then toss gently.
Serves 3 to 4
