Grilled Steak Salad with Chimichurri Dressing

Grilled Steak Salad with Chimichurri Dressing
Servings: 6 Prep 15 mins Roast 425°F 25 mins Grill 14 mins Stand 10 mins


  • 3 tablespoons plus 2 teaspoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 3/4 cup fresh parsley
  • 2 tablespoons fresh oregano
  • 2 cloves garlic, roughly chopped
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 pound beef tenderloin
  • 1 pound fingerling potatoes
  • 3 medium red onions, sliced into 1/2-inch rounds
  • 10 cups watercress (3 large bunches), trimmed
  • 1 head Boston or butter lettuce, torn into bite-size pieces

Make It

1. Heat oven to 425 degrees F. Heat grill or grill pan to medium-high.

2. In a food processor, combine 3 tablespoons of the olive oil, the vinegar, parsley, oregano, garlic, pepper flakes and 1/2 teaspoon of the salt. Process until well combined. Rub 1 tablespoon of the chimichurri dressing on beef. Grill 2 minutes per side, turning 3 times, for a total of 8 minutes. Meanwhile, toss potatoes in remaining 2 teaspoons olive oil and remaining 1/2 teaspoon salt and place on a baking sheet.

3. Transfer beef to a second baking sheet and roast with potatoes at 425 degrees F for 20 to 25 minutes. Beef should reach 135 degrees F for medium-rare and potatoes should be fork-tender. Allow beef to rest 10 minutes before slicing. Meanwhile, grill onion slices 2 to 3 minutes per side.

4. Arrange watercress and lettuce on a plate with sliced beef, potatoes and onions. Pour remaining chimichurri over beef.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 314, Fat, total (g): 18, chol. (mg): 49, sat. fat (g): 5, carb. (g): 21, fiber (g): 3, pro. (g): 18, sodium (mg): 446, Percent Daily Values are based on a 2,000 calorie diet.