Food Recipes Steak Salad With Herby Dressing Be the first to rate & review! A bright and herby dressing works double time as a flavorful marinade and a salad dressing in this quick weeknight dinner. By Jasmine Smith Jasmine Smith Jasmine Smith is a recipe developer and tester. She has expertise in culinary nutrition with a background in working the line at multiple restaurants with a farm-to-table focus. Her work can be found in various publications, such as Food Wine, Southern Living, Eating Well, Health Magazine, and many more. Real Simple's Editorial Guidelines Published on July 07, 2023 Rate PRINT Share Close Photo: Fred Hardy Prep Time: 25 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Commonly served together in Argentina, chimichurri and steak are two peas in a pod. Chimichurri is a zingy, herby sauce traditionally made with olive oil, vinegar, onion, garlic, parsley, oregano, and chile. In this easy weeknight dinner salad, half of a chimichurri inspired-dressing is used to marinate steak while the grill preheats. The other half dresses a salad of creamy avocado, juicy tomatoes, crunchy radish, and crisp greens. While we love this combination of veg, feel free to use any greens and veggies you have on hand for this light, but flavorful summer salad. Ingredients 1/2 cup olive oil 1/4 cup fresh squeezed lemon juice 6 Tbsp. finely chopped fresh tender herbs (such as cilantro and/or parsley) 2 tbsp finely chopped shallot 1 tbsp honey 1 3/4 tsp kosher salt 1 1/2 lb hanger steak 5 oz. (about 8 cups) spring mix salad greens 1 cup cherry tomatoes, halved 4 radishes, thinly sliced 1 avocado, thinly sliced Directions Whisk oil, lemon juice, herbs, shallot, honey, and 1 1/2 teaspoons salt in a medium bowl until well combined. Place steak in a large bowl. Top with 1/4 cup oil mixture, turning to coat evenly. Preheat grill or a grill pan to high (450°F to 500°F). Remove steak from marinade, letting excess drip off; discard marinade. Place steak on grill. Grill, uncovered, until a thermometer inserted in thickest part reads 130°F, 4 to 6 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Thinly slice steak against the grain. Sprinkle with remaining 1/4 teaspoon salt. Toss greens, tomatoes, radishes, and sliced steak with 1/4 cup oil mixture in a large bowl. Top with avocado slices. Serve with remaining dressing on the side. Rate It Print Nutrition Facts (per serving) 819 Calories 61g Fat 18g Carbs 55g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 819 % Daily Value * Total Fat 61g 78% Saturated Fat 12g 61% Cholesterol 155mg 52% Sodium 683mg 30% Total Carbohydrate 18g 7% Dietary Fiber 8g 29% Total Sugars 7g Protein 55g 111% Vitamin C 31mg 34% Calcium 67mg 5% Iron 6mg 31% Potassium 1273mg 27% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.