This Chimichurri Steak Salad is a Summer Stunner
The other day, we were all sitting around the office discussing whether my show-stopping potato salad could ever be beat. We came up with this version, where we replaced the mayo with my favorite summer condiment—chimichurri—and turned it into an entire meal made on the grill. It’s genius. No stove required, you can serve it hot or cold (in case your guests come late) – and you only have to clean one serving dish! A delicious, easy crowd-pleaser? No sweat!
P.S. Here’s a tip: Cut up the potatoes and put them in a foil packet so they won’t dry out and will cook faster, too.
MORE: The Only Potato Salad Recipe You’ll Ever Need (with Bacon!)
Photo credit: Emily Kate Roemer/ClintonKelly.com
Steak and Potato Salad with Chimichurri Dressing
Serves 4
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ingredients
1 ½ lb skirt steak
1 ½ lb peewee potatoes
2 red bell peppers
¼ cup olive oil, divided
kosher salt and freshly ground pepper
2 tbsp red wine vinegar
3 tbsp freshly chopped parsley
2 tbsp freshly chopped chives
MORE: The Easiest-Ever Chimichurri Sauce
Directions
1. Preheat clean and lightly oiled grill to medium high.
2. Place the potatoes in the center of a large sheet of aluminum foil. Drizzle with 1 tbsp. olive oil and season with salt and pepper. Wrap the foil around the potatoes and seal. Place to the side on the grill and cook for 15-20 minutes, until the potatoes are tender.
3. Season the steak generously with salt and lots of pepper. Cook the steak for 4 minutes per side for medium to medium rare, depending on the thickness of the steak, cooking longer if a more well-done steak is desired. Let the steak rest for 10 minutes before slicing.
4. Grill the peppers for 2-3 minutes per side, until lightly charred, and slightly softened. Chop into bite sized pieces.
5. Combine the potatoes and peppers in a large bowl. Whisk together the remaining olive oil, red wine vinegar, parsley, chives and a pinch of salt and pepper.
6. To cut the skirt steak, first cut into 4-inch long sections, and then slice into inch-wide slices against the grain. Add to the bowl with the potatoes and peppers and drizzle with half of the dressing. Toss to combine, and plate. Serve drizzled with additional dressing.
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