Summer salad with chimichurri steak
This summer salad with crispy radishes is a quick and tasty way to enjoy it after a long day at work. Enjoy the delicious chimichurri-spiced steak, which adds a flavorful twist!
This summer salad with crispy radish and chimichurri steak is quick and refreshing, perfect for a sunny day! Want to make the salad without the beef? Replace the steak with eggplant! Slice the eggplant and bake with the chimichurri.
Preparation
Slice the radishes and shave the cucumber into ribbons using a mandolin or vegetable peeler. Peel the red onion and cut it into half rings.
Mix the World Spice Blend - Chimichurri with the olive oil and spread over the steak. Marinate for 10 minutes in the refrigerator.
Meanwhile, heat a pan without oil or butter and roast the pine nuts until golden brown.
Heat another pan and sear the steak with the chimichurri marinade for 7 minutes, or until pink. Remove the steak from the pan and let it rest for 5 minutes, covered with aluminum foil.
Meanwhile, fry the cherry tomatoes in the pan with the steak for 5 minutes.
Mix the curly lettuce with the red onion, radish, and cucumber ribbons. Divide among plates and serve with the steak.
Spoon the roasted cherry tomatoes over the salad and garnish with the roasted pine nuts and serve.
Variatietip
Maak de salade compleet met een slasaus naar keuze.
Variatietip
Wil je liever een vegetarische salade? Vervang de biefstuk door aubergine. De aubergine snijd je in plakken en bak je met de WSB Chimichurri.
Ingredients
- 1 bos radijs
- ½ komkommer
- 1 rode ui
- 2 el World Spice Blend - Chimichurri
- 2 el olijfolie
- 550 g biefstuk
- 7 g pijnboompitten
- 250 g cherrytomaten
- 200 g krulsla melange
Supplies
- Mandolin or peeler
