Steak salad with chimichurri sauce

Steak salad with chimichurri sauce

Total: 40 Min. | Active: 40 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 649 kcal
, Fat: 54 g
, Carbohydrate: 3 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Chimichurri sauce

3 tbsp red wine vinegar
6 tbsp olive oil
1 garlic clove
1 red chilli, deseeded
½ bunch coriander, leaves torn off
½ bunch flat-leaf parsley, leaves torn off
3 sprigs oregano, leaves torn off
¼ tsp salt

Charcoal/gas/electric grill:

1 T-bone steak (approx. 600 g)
½ tbsp olive oil
½ tsp salt
a little pepper


3 baby lettuce, cut lengthwise into sixths
1 bunch radish, thinly sliced
2 avocados, sliced
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How it's done

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Chimichurri sauce

Puree the vinegar with all the other ingredients up to and including the salt.

Charcoal/gas/electric grill:

Remove the meat from the fridge approx. 1 hr. prior to grilling. Brush the meat with oil, season, cover and grill over/on a medium heat (approx. 200 °C for approx. 6 mins. on each side. Remove the meat from the grill, cover with foil and leave to rest for approx. 10 mins.


Mix the lettuce, radish and avocado with half of the chimichurri sauce. Carve the meat, serve with the salad, drizzle with the remainder of the chimichurri sauce.

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