Packed with veggies, this flavorful steak salad gets a fresh and zesty basil chimichurri vinaigrette that is sure to please.
Pairing: Cerveza Atletica Mexican Lager
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (+ 10 minutes standing time)
Serves: 2
Ingredients
- 2 beef tenderloin medallions (each about 5 oz and 1-inch thick)
- 1/4 tsp each salt and pepper
- 6 cups loosely packed baby kale
- 1 cup canned white beans, drained and rinsed
- 1 cup cooked quinoa
- 1/2 cup halved cherry tomatoes
- 1/4 cup olive oil
- 3 tbsp finely chopped fresh basil
- 2 tbsp finely chopped fresh parsley
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tbsp finely chopped fresh oregano
- 1 tbsp seeded diced jalapeño pepper
- 1 clove garlic, minced
- 1/4 tsp each salt and pepper
Instructions
- Preheat grill to medium-high heat; grease grate well. Season steak with salt and pepper. Grill for 4 to 5 minutes per side for medium-rare or until cooked as desired. Let stand for 10 minutes; slice thinly.
- Chimichurri Vinaigrette: Stir together olive oil, basil, parsley, lemon juice, vinegar, oregano, jalapeño, garlic, salt and pepper.
- Toss together kale, beans, quinoa and cherry tomatoes with 2 tbsp of the vinaigrette. Divide salad between 2 bowls; top with sliced steak and drizzle with remaining vinaigrette.
- Substitute a fresh red finger chili pepper or a pinch of hot pepper flakes for jalapeño pepper.
- Cannellini or Great Northern white beans work well for this recipe, but black beans, pinto beans or Romano beans can also be used.
Nutrition Facts
Per bowl
- Calories: 750
- Fat: 38g
- Saturated Fat: 7g
- Cholesterol: 75mg
- Sodium: 950mg
- Carbohydrate: 61g
- Fiber: 14g
- Sugars: 4g
- Protein: 48g
