Viral Steak Salad with Chimichurri

Ingredients

• 5 tbsp Extra-virgin olive oil (divided)
• Cilantro (finely chopped)
• Parsley (finely chopped)
• Fresh oregano (minced)
• Garlic (minced)
• Salt (to taste)
• Black pepper (to taste)
• 5 Lime (the juice of the limes)
• 1 tbsp Chili flakes (crushed red pepper flakes)
• 1 tbsp Apple cider vinegar (estimated based on the video)
• 30 Cherry tomatoes (halved)
• 1 Cucumber (cubed)
• 1 Red onion (in thin slices or strips)
• 3 Sirloin (pieces or cuts, cubed; the video mentions Ribeye as an alternative)
• 1 lata Chickpeas (drained and rinsed)
• 1 lata Sweet corn (small can of corn kernels)
• 1 Avocado (for garnish)
• Feta cheese (or parmesan cheese, to taste)

Steps

1. 1

   Season the cuts of meat (sirloin or ribeye) with oil, salt, and pepper to taste. Cook the meat to the desired doneness (grilled or pan-seared) and let it rest for a few minutes before cutting into cubes.

2. 2

   In a large bowl, prepare the dressing by mixing the chopped cilantro, parsley, oregano, minced garlic, salt, pepper, the juice of the 5 limes, the chili flakes, the olive oil, and a splash of apple cider vinegar.

3. 3

   Mix the dressing ingredients well until fully integrated.

4. 4

   Add the cubed cucumber, halved cherry tomatoes, sliced red onion, chickpeas, and canned corn to the bowl.

5. 5

   Incorporate the grilled meat cubes into the vegetable mixture.

6. 6

   Mix everything very well so that the flavors meld together.

7. 7

   Serve and garnish with avocado slices and crumbled feta cheese or parmesan cheese to taste.

Notes

You can use Ribeye instead of Sirloin for a more intense flavor. Make sure to let the meat rest after cooking so it retains its juices.

Nutrition per serving

• salad
• steak
• chimichurri
• protein
• lunch
• dinner
• healthy
• mexican