Receita Solta

Vibrant Grilled Steak and Citrus Chimichurri Salad for Warm Nights

An explosion of freshness and flavor, perfect for summer, ready in minutes and without lettuce.

RS

Por

Equipe Receita Solta

Vibrant Grilled Steak and Citrus Chimichurri Salad for Warm Nights
Prep Time20 min
Cook Time15 min
Servings4 servings
DifficultyEasy
Calories430 kcal

Resumo para quem tem pressa

"A light yet substantial meal that combines succulent strips of grilled top sirloin steak cooked to rosy perfection with a fresh salad of Japanese cucumber, cherry tomatoes, and avocado cubes. Drizzled with citrus chimichurri of parsley and lemon."

This robust salad combines the smoky flavor of grilled steak with an aromatic homemade chimichurri, crunchy cucumbers, juicy tomatoes, and creamy avocado. It's a complete meal, rich in protein and ideal for warm nights, bringing summer freshness to your table in a practical and delicious way.

O Que Você Precisa Saber

- Grilling the steak in a very hot cast-iron skillet creates a golden crust while keeping the interior tender and pink. - Cutting the meat crosswise against the muscle fibers ensures a tender bite that melts in the mouth. - The citrus chimichurri with red wine vinegar and lemon zest seasons the vegetables and cuts through the fat of the steak.

Ingredients

Ingredients

  • 400 g Top Sirloin Steak (or Flank Steak/Picanha)
  • 1 tablespoon Extra virgin olive oil (for the steak)
  • a gosto Sal grosso
  • a gosto Freshly ground black pepper (for the steak)
  • 1/2 bunch (about 1 cup chopped) Fresh parsley
  • 2 tablespoons Fresh oregano (or 1 teaspoon dried)
  • 3 dentes grandes, picados finamente Garlic
  • 1/2 teaspoon (optional) Calabrian chili pepper flakes
  • 1 teaspoon Sicilian lemon zest
  • 2 tablespoons Sicilian lemon juice
  • 2 tablespoons Vinagre de vinho tinto
  • 1/2 cup Extra virgin olive oil (for the chimichurri)
  • 2 tablespoons (to adjust consistency) Cold water
  • 1/2 teaspoon (or to taste) Salt (for the chimichurri)
  • 1/4 teaspoon (or to taste) Freshly ground black pepper (for the chimichurri)
  • 1 medium unit, diced Pepino japonês
  • 200 g, halved Tomate cereja
  • 1 medium unit, diced Ripe avocado
  • 1/4 unit, finely chopped Red onion
  • 2 tablespoons, chopped for finishing (optional) Fresh cilantro

Instructions

Instructions

1

<strong>Prepare the Citrus Chimichurri:</strong> In a small processor or mortar, combine the parsley, oregano, garlic, and calabrian pepper. Pulse until finely chopped. Transfer to a bowl and add the lemon zest and juice, vinegar, olive oil, water, salt, and pepper. Mix well and set aside. The flavor deepens after a few minutes.

2

<strong>Prepare the Steak:</strong> Season the steak with coarse salt and freshly ground black pepper on both sides. Make sure to cover the surface evenly to ensure a balanced flavor. The professional technique is to let the steak rest for 10-15 minutes at room temperature after seasoning, for more even cooking.

3

<strong>Grill the Steak:</strong> Heat a cast-iron skillet or grill over high heat until smoking. Add olive oil. Grill the steak for 3-5 minutes on each side for medium-rare to medium, depending on the thickness. Remove from the grill and let rest on a cutting board for 5 minutes before slicing.

4

<strong>Assemble the Salad:</strong> While the steak rests, in a large bowl, combine the chopped cucumber, halved cherry tomatoes, cubed avocado, and chopped red onion. Mix gently so as not to mash the ingredients, keeping their textures intact.

5

<strong>Slice the Steak:</strong> Slice the steak against the grain into thin strips or cubes, as you prefer. Cutting against the grain ensures maximum tenderness of the meat. Add the sliced steak to the bowl with the vegetables.

6

<strong>Finish and Serve:</strong> Generously pour the citrus chimichurri over the salad. Mix gently so all ingredients are well coated in the sauce. Finish with chopped fresh cilantro, if desired. Serve immediately and enjoy the freshness.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Vibrant Grilled Steak and Citrus Chimichurri Salad for Warm Nights com perfeição.

COMPRAR INGREDIENTES

Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.

Chef Tips

- Let the steak rest on a board for 5 minutes before slicing so that the internal juices do not run out. - Use cherry tomatoes cut in half and cucumber with skin to maximize the crunchiness of the fresh salad. - Add the avocado cubes last, folding gently to avoid mashing them in the bowl.

Variations

- Add fresh wild arugula or watercress leaves to the bottom of the plate to create a green base. - Add gorgonzola or crumbled feta cheese over the sliced meat for a rich saline contrast. - Sprinkle toasted chopped cashews or sliced almonds to give a crunchy texture.

Substitutions

- The rump steak can be replaced with grilled skirt steak, chorizo steak, tri-tip, or filet mignon. - Fresh oregano can be replaced by dried oregano by reducing the measurement to 1 teaspoon. - Red wine vinegar can be swapped for mild apple cider vinegar or extra Sicilian lemon juice.

How to Store

Store the grilled steak strips in a closed container in the refrigerator for up to 3 days. Keep the chopped vegetables and the chimichurri sauce in separate jars to assemble the salad fresh at the time of consumption.

Can You Freeze It?

Freezing the salad with fresh vegetables and avocado is not recommended. Only raw meat can be frozen in portions for up to 90 days before grilling.

What to Serve With

Pairs well with slices of rustic bread toasted with olive oil, smashed potatoes roasted with rosemary, and Argentine Malbec red wine.

Frequently Asked Questions

How to identify the direction of the steak fibers to cut correctly?

Observe the parallel lines that run through the meat; position the knife at 90 degrees perpendicularly to these lines to cut the muscle fibers into short, soft pieces.

Why does the chimichurri in this recipe take lemon zest?

The zest releases citrus essential oils that elevate the aromatic freshness of the traditional Argentine chimichurri, harmonizing better with the avocado cubes and summer vegetables.

Should the salad be served with the meat hot or cold?

The thermal contrast of warm freshly sliced grilled meat over fresh and cold vegetables with chimichurri is the signature of this recipe, but cold meat is also tasty.

How to prepare the chimichurri in advance?

Chop the herbs and mix with the olive oil, vinegar, garlic, and seasonings in a glass jar; let it marinate in the refrigerator for up to 5 days, which intensifies the flavor of the seasonings.

You might also like

Fale pelo WhatsApp