Chimichurri Steak Salad with Camila Ramón

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is often less expensive.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers similar acidity with a different flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is rich in healthy fats.

avocado

🥗Healthier: hummus

💰Cheaper: mashed peas

Hummus provides creaminess with lower fat content.

Tear cilantro leaves and pull oregano leaves off the stem.

Chop parsley, cilantro, and oregano finely, leaving some stems if desired.

Place chopped herbs in a bowl.

Smash garlic cloves to peel them easily, then chop them.

Add 1/4 cup red wine vinegar, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, a pinch of red pepper flakes, salt, and black pepper to the bowl with herbs.

Pour in 1/2 cup of olive oil and mix everything together.

Let the dressing sit for about 10 minutes to marinate.

Break up mixed greens into smaller pieces.

Cut cherry tomatoes in half.

Add 1/2 cup of black beans to the salad mixture.

Slice avocado and add to the salad.

Cook 4 ounces of steak (optional) or use pre-cooked steak, tofu, or chicken.

Drizzle the chimichurri dressing over the salad and add a little extra olive oil, salt, and pepper to taste.

Toss everything together to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary