Steak, Quinoa, and Chimichurri Salad from ‘The Quinoa [Keen-Wah] Cookbook’
Reprinted with permission from The Quinoa [Keen-Wah] Cookbook by Maria del Mar Sacasa (Harper Wave).
Photograph by Zach DeSart
Steak, Quinoa, and Chimichurri Salad
Yields 4 to 6 Servings
Chimichurri yields 1½ cups
Chimichurri is a chunky herb vinaigrette widely used in South American, and particularly Argentinean, cuisine. Its presence at tables in Argentina is as common as salt and pepper. If you can, make the chimichurri 2 to 3 days in advance to allow the flavors to meld fully. Avoid using a blender or food processor because the ingredients will emulsify and the texture will be altered. I like to stir leftover chimichurri into mayonnaise for a delicious sandwich spread.
For the Chimichurri:
1 cup flat-leaf parsley, finely chopped
½ cup cilantro, finely chopped
¼ cup fresh oregano, finely chopped
2 garlic cloves, minced
¾ cup red wine vinegar
¾ cup extra-virgin olive oil
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon red pepper flakes
Whisk all the ingredients together in a medium bowl. Store in an airtight container until ready to use.
For the Salad:
2 pounds flank steak
Salt and freshly ground black pepper
1 tablespoon vegetable oil
3 cups greens, such as arugula, baby kale, or mizuna
3 cups Skillet-Toasted Quinoa
1 cup cooked chickpeas or canned chickpeas, rinsed and drained
Juice of 1 lemon
Pat the steak dry with paper towels and season on both sides with salt and pepper.
Heat the oil in a large skillet over medium-high heat until beginning to smoke. Cook the steak until browned and crusty on both sides, 5 to 7 minutes per side for medium-rare, about 130–140°F on an instant-read thermometer. Cook longer if desired (medium 140–150°F), medium-well 150–155°F, well done 160°F). You can also grill the steak.
Transfer the steak to a cutting board (preferably one with a channel to catch the juices) and allow to rest 10 minutes.
While the steak rests, toss the greens, quinoa, and chickpeas together in a large bowl. Season with salt and pepper and a squeeze of lemon juice.
Slice the steak with a sharp knife against the grain.
Divide the salad among plates and top with steak slices and chimichurri.
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