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Grilled Steak Salad With Chimichurri Vinaigrette

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (+ 10 minutes standing time). Serves: 2. Pairing: Cerveza Atletica Mexican Lager
Grilled Steak Salad With Chimichurri Vinaigrette

Made With

Instructions

Step 1
Preheat grill to medium-high heat; grease grate well. Season steak with salt and pepper. Grill for 4 to 5 minutes per side for medium-rare or until cooked as desired. Let stand for 10 minutes; slice thinly.
Step 2
Chimichurri Vinaigrette: Stir together olive oil, basil, parsley, lemon juice, vinegar, oregano, jalapeño, garlic, salt and pepper.
Step 3
Toss together kale, beans, quinoa and cherry tomatoes with 2 tbsp of the vinaigrette. Divide salad between 2 bowls; top with sliced steak and drizzle with remaining vinaigrette.
Step 4
Tip: Substitute a fresh red finger chili pepper or a pinch of hot pepper flakes for jalapeño pepper.
Step 5
Cannellini or Great Northern white beans work well for this recipe, but black beans, pinto beans or Romano beans can also be used.
Ingredients
2 beef tenderloin medallions (each about 5 oz and 1-inch thick)
1/4 tsp each salt and pepper
6 cups loosely packed baby kale
1 cup canned white beans, drained and rinsed
1 cup cooked quinoa
1/2 cup halved cherry tomatoes
Chimichurri Vinaigrette:
1/4 cup olive oil
3 tbsp finely chopped fresh basil
2 tbsp finely chopped fresh parsley
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tbsp finely chopped fresh oregano
1 tbsp seeded diced jalapeño pepper
1 clove garlic, minced
1/4 tsp each salt and pepper

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