Description
Make salad more exciting by adding succulent steak and green chimichurri sauce with this steak salad recipe. You’ll have a healthy and impressive meal without much effort! It only takes 30 minutes.
Ingredients
- 1 pound top sirloin steak or flank steak, 1-inch thick
- 2 tablespoons olive oil
- salt & pepper to season
- 1 red onion, sliced into 1″ rings (Keep them together for grilling.)
- 4 ounces baby bella mushrooms, quartered
- 5 ounces baby spinach and spring mix
- 1 pint cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup chimichurri sauce (Click here for the recipe.)
Instructions
Fusion Cooker Method:
- Set the grilling pan on the heating element of a Fusion Cooker. Select “Grill” mode, set the temperature to 445°F and let it preheat for 4-5 minutes.
- Take steak out of your fridge and let it sit in the room temperature for 5 minutes. In the meantime, use a paper towel to gently pat the surface of both sides of the steak dry.
- Brush olive oil on both sides of the steak or use olive oil cooking spray. Generously season the steak with salt and freshly ground pepper.
- Place the seasoned steak on the grilling pan, cover with the metal lid. Set timer for 4 minutes. Flip and grill the other side for 3 minutes until the internal temperature of the steak reaches 145°F for medium doneness; 135°F for medium rare and 155°F for medium well.
- Once the steak is done, transfer to a warm plate and cover it with foil. Let it rest for 5 minutes.
- Meanwhile, add onion rings and mushrooms to the grilling pan. No need to wash the pan because you want your vegetables to absorb that steak juice. Cover with the metal lid and grill at 445°F for 4-5 minutes on each side until char marks appear.
- To assemble, arrange baby spinach and spring mix on the bottom of a large serving plate, followed by the onion rings and mushrooms. Slice the steak and place on top of the vegetables. Top with cherry tomatoes and sliced avocado. Drizzle the Chimichurri sauce over the steak salad and serve!
Notes
Regular Gas Grill Method:
1. Preheat grill to medium high heat.
2. Season onion rings and mushrooms with 1 tablespoon olive oil, salt and pepper to taste. Place onion rings and mushrooms on grill. Grill for 4-5 minutes per side until char marks appear. Remove and set aside.
3. Take steak out of your fridge and let it sit in the room temperature for 5 minutes. Use a paper towel to gently pat the surface of both sides of the steak dry.
4. Brush olive oil on both sides of the steak or use olive oil cooking spray. Generously season the steak with salt and freshly ground pepper.
5. Place the steak on the grill. Grill each side for 3-5 minutes until the internal temperature of the steak reaches 145°F for medium doneness; 135°F for medium rare and 155°F for medium well. Let rest for 5 minutes before slicing.
6. To assemble, arrange baby spinach and spring mix on the bottom of a large serving plate, followed by the onion rings and mushrooms. Slice the steak against the grain and place on top of the vegetables. Top with cherry tomatoes and sliced avocado. Drizzle the Chimichurri sauce over the steak salad and serve!
Nutrition
- Serving Size: 1
- Calories: 475
- Sugar: 4.5g
- Sodium: 400mg
- Fat: 30.5g
- Saturated Fat: 6.7g
- Carbohydrates: 14.6g
- Fiber: 6.9g
- Protein: 38.4g
- Cholesterol: 101mg
