Chimichurri Steak Salad

Servings: 4 Servings Prep. Time: Prep and Cook 15 Min. Print

   This main dish salad is tasty and elegant and could go from lunch to dinner with the

addition of rolls, and a glass of wine.


   1  tsp. smoked paprika

   1  tsp. garlic powder

   1  tsp. dried oregano

   1  tsp. dried thyme

1/2  tsp. salt

1/2  tsp. freshly ground pepper

1/4  red pepper flakes

   1  lb. flank steak, about 1 "thick, trimmed

   1  large red onion, thickly sliced into rounds

   4  cups baby arugula

1/2  tsp. red-wine vinegar


1. Heat a large cast iron skillet or grill pan over high heat until very hot, about 2 minutes.

2. Meanwhile mix first 7 ingredients in a small bowl. Rub the spice mixture on both sides

of the steak.

3. Add the steak to the pan and cook until an instant thermometer reads 145F when inserted

into the side. About 3-4 minutes per side. Transfer to a cutting board and cover loosely with foil.

4. Add the onion slices to the pan and cook until tender, 3 minutes per side.

5. Divide the Arugula among 4 plates. Cut steak against the grain into slices and divide among 4

plates along with the onion. Sprinkle with vinegar.