Recipe: Grilled Steak Salad with Green Garlic Chimichurri Vinaigrette

Posted online April 26, 2016 | 7:51 pm

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

Prep Time:

20 minutes

Cook Time:

6 minutes

Serves:

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.