STEAK SALAD WITH POMEGRAMATE VINNAIGRETTER + CHIMMICHURRI

INGREDIENTS:

1 piece of butterflied brick roast (click here for recipe)

6 cups shredded iceberg

4 radishes, thinly sliced

1 purple onion, thinly sliced

1 tomato, diced

For the dressing:

4 cloves garlic, minced

1 Tbsp pureed onion ( I use a microplane for that)

1 Tbsp dijon mustard

1&1/4 tsp kosher salt

3/4 tsp coarse black pepper

3/4 cup pomegranate vinegar (or red wine)

3/4 cup extra virgin olive oil

INSTRUCTIONS:

Put all the ingredients in a jar and shake to combine.

For the Chimmichuri:

2 cloves garlic, peeled

1/2 cup parsley leaves

1/2 cup cilantro leaves

1/4 tsp crushed red pepper flakes (optional but recommended)

3/4 tsp kosher salt

1/2 tsp coarse black pepper

2 tsp red wine vinegar

2 tsp extra virgin olive oil

INSTRUCTIONS:

Place all ingredients into food processor aside from olive oil.

Process for a few seconds then start streaming in oil. 

You may have to remove cover and scrape down sides a few times.

Pulse until desired consistency.

To serve:

Combine all the veggies and drizzle a little dressing over the top.

Place sliced meat onto of veggies.

Top meat with a few drizzles of chimmichurri.

Serve and enjoy!

 

 

Facebooktwittergoogle_plusredditpinterestlinkedinmail