Flank Steak Salad with Chimichurri Dressing

The first five days of my June 100 Mile Challenge have come to a close. I’ve gotten a pretty good start on my mileage and put in 13.15 miles in the first 5 days – only 80 some-odd miles to go in 25 days! Below is a recap of what the first few days looked like:

  • Thursday (6/1) – 5.58 miles on the elliptical
  • Friday (6/2) – 3.09 mile run by the Lake
  • Saturday (6/3) – 1.42 mile hike in Galena Forest
  • Sunday (6/4) – no miles; just gardening and lots of house chores
  • Monday (6/5) – 3.06 mile run by the Lake
  • TOTAL MILES @ 6/5 – 13.15

It has been so nice to be outside in Tahoe lately. Spring (summer?) is finally here and the weather has been perfect the past few days. If you’re anything like me, when the weather gets warm, one of my go-to things to eat for lunch on a weekday is a big salad with whatever leftover protein I have in the fridge from the night before.

This salad is one of my favorites! It is probably because flank steak happens to be my preferred cut of meat. I don’t know if it is because it is super versatile (think steak tacos, steak and eggs, flank steak pinwheels) or if I have fond memories of my dad making this on weeknights as a little girl marinated in teriyaki sauce. Yummmm! Whatever it is, this salad is super filling and is the perfect way to use leftover steak, no matter what your cut of choice might be. So take that leftover steak from your BBQ this weekend, and make salads for lunch all week.

Flank Steak Salad with Chimichurri Dressing

Chimichurri Dressing

  • 1 cup packed cilantro leaves
  • 1/4 cup packed flat parsley leaves
  • 2 Tbsp fresh oregano leaves
  • 2 cloves garlic
  • 1 small shallot (or 1/2 of a large one)
  • 1/4 cup red wine vinegar
  • 2 Tbsp lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1 cup of oil, divided (avocado or light olive oil work great for this)
  1. Put everything except the oil in your blender or food processor, add 1/4 cup of the oil. Pulse until it starts to get chopped up, but not too fine.
  2. Slowly pour the remaining 3/4 cup of oil (like really slow, patience is key here!) into the pour spout while the blender or food processor is on.
  3. The oil will emulsify and create a wonderful aioli/dressing.
  4. Season with additional salt and pepper as needed.
  5. Make your salad with mixed greens, tomatoes, red onions, avocado, leftover sweet potato fries, steak, and of course, your chimi!

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