Ingredients
- 1 small bunch green garlic shoots, trimmed, rough chopped
- 2 cups flat leaf parsley, rough chopped
- 2 tbsp. fresh dill, rough chopped
- 1/2 cup red wine vinegar
- 1/2 cup best quality olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 1 ribeye or sirloin steak, trimmed
- 2 cups mixed salad greens
- 1/2 cup small tri-color heirloom tomato blend, halved
- Lemon juice, as needed
- Olive oil, as needed
- Kosher salt, to taste
- Black pepper, to taste
Green garlic is in season and we
are celebrating the arrival of this short-lived treat with a lively
green garlic chimichurri vinaigrette. Available late winter to mid
spring -green garlic refers the immature stalks of garlic before the
bulbs form. Similar to green onions in appearance, this seasonal
favorite of chefs and foodies has a mild slightly sweet oniony flavor
that lends itself to raw preparation.
This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.
Foodie Byte: This vinaigrette also pairs great with grilled lamb chops, skirt steak, burgers and pork loin.
Preparation
- In the bowl of a food processor, combine green garlic,
parsley, dill, vinegar, olive oil, salt and black pepper; pulse until
smooth. Taste and adjust seasoning. Thin as needed with additional
vinegar and oil to desired consistency.
- Heat grill to medium-high heat. Season steak with salt
and pepper and cook to desired doneness. Remove and let rest about 10
minutes.
- In bowl, toss salad greens and tomatoes lightly with
lemon juice and olive oil to taste. Season lightly with kosher salt and
pepper; portion on 2 plates
- Slice steak and arrange on plates. Top steak and salad with a drizzle of green garlic chimichurri vinaigrette.