Thursday, May 19, 2016

Grilled Skirt Steak Salad with Cilantro Chimichurri Sauce + 30 Days of Dinner!!

I struggled to get myself back on the Paleo train after our spring break vacation, but I eventually got it together. And then I got walloped with a combo of flu + food poisoning. I was sick for days. DAYS. I'm pretty sure the food poisoning was from a bad oyster, so it only seemed fitting to share a great recipe from I Will Not Eat Oysters this month. Easy to make and a great grill, plus it's Paleo friendly.

I am planning to get to a Whole30 sooner rather than later, but suffice it to say, I'm just trying to keep it as clean as possible around these parts. This Grilled Flank Steak Salad with Cilantro Chimichurri is super easy and outrageously tasty. And I've been so psyched for grilling weather, I've completely ignored the fact that it's actually been raining for more than two weeks. Give it a grill!

Grilled Flank Steak Salad with Cilantro Chimichurri
(slightly modified from I Will Not Eat Oysters)

- 2 large red onions, 1/2" thick rounds
- olive oil 
- salt + fresh black pepper 

- 1 1/2 lb skirt steak 
- olive oil 
- salt + fresh black pepper

- 4 to 5 cups spinach leaves
- 3 to 4 cups baby arugula
- 1/2 cup hazelnuts, roughly chopped 

For the Balsamic Vinaigrette: 
- 3 tbsp finely chopped roasted red pepper 
- 3 tbsp balsamic vinegar
- 1/2 tbsp dijon mustard
- 1/2 tbsp honey
- 1/4 tsp salt
- 1/4 tsp fresh black pepper
- 3/4 cup olive oil 

For the Cilantro Chimichurri: 
- 4 cloves garlic, minced finely 
- 3/4 cup chopped cilantro
- 1/3 cup olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp paprika
- 1/2 tsp salt 

For the Balsamic Vinaigrette: In a medium bowl, whisk together the chopped peppers, balsamic vinegar, mustard, honey, salt and pepper. Slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing. Set aside. 

For the Cilantro Chimichurri: Combine all the ingredients together in a small bowl. Set aside. 

Grill the onions: Heat a grill to medium heat. Drizzle the onions with olive oil and generously season them with salt and pepper on both sides. Grill for about 3 minutes on each side until nicely charred.

Grill the steak: Heat the grill on medium-high direct heat. Drizzle the steak with olive oil and generously season with salt and pepper on both sides. Grill the steak for 3 minutes on each side medium-rare. Only flip the steak once! Remove the steak from the grill and allow to rest for about 5 minutes. 

Assemble: Toss the spinach and baby arugula with some of the dressing. Arrange the grilled onions on top of the greens and scatter the chopped hazelnuts over top. Slice the steak, against the grain, into 1/3" thin strips. Place the steak over the salad and drizzle with the chimichurri. Serve the remaining vinaigrette and chimichurri on the side. 

*          *          *

30 Days of Dinner

Day 1 (T) -- Marinated + Grilled Flank Steak (no Worcestershire); sweet potato fries; green beans
Day 2 (W) -- One Skillet Mediterranean Chicken
Day 3 (Th) -- dinner out
Day 4 (F) -- Cilantro Lime Chicken; roasted potatoes
Day 5 (Sat) -- dinner out
Day 6 (Sun) -- dinner out 

Day 7 (M) -- dinner out (I had to order dinner for a few days post-food poisoning!)
Day 8 (T) -- Pesto Zucchini Noodles (I left out the chicken) and Apple Turkey Meatballs (left out cranberry sauce and subbed almond flour for bread crumbs -- it wasn't as good as the original recipe, but still tasty).
Day 9 (W) -- Grilled Chicken Tacos; grilled veggie kebabs
Day 10 (Th) -- Classic Diner Burger; sweet potato fries
Day 11 (F) -- leftovers
Day 12 (Sat) -- dinner out
Day 13 (Sun) -- Greek-Style Sausage + Peppers; cauliflower rice 

Day 14 (M) -- Italian Eggs in Purgatory; green salad
Day 15 (T) -- dinner out
Day 16 (W) -- Lemon Rosemary Garlic Chicken + Potatoes
Day 17 (Th) -- leftovers
Day 18 (F) -- Slow Cooked Maple Dijon Pot Roast; cauliflower rice
Day 19 (Sat) -- dinner out
Day 20 (Sun) -- Grilled Flank Steak Salad with Cilantro Chimichurri Sauce; roasted potatoes; green beans 

Day 21 (M) -- Chicken with Bacon-y Brussels Sprouts (but used green beans, mushrooms, and red onions in place of the sprouts because that was just what we had!) 
Day 22 (T) -- One Pot Cheesy Taco Skillet (doubled recipe and made 1/2 without cheese) -- still such a good way to sneak extra veggies in for the kids! 
Day 23 (W) -- Honey Dijon Skillet Chicken -- this was DELISH and began my new love affair with How Sweet It Is. Every single thing I've made from her blog is phenomenal. I also made Lemony Salt Roasted Fingerling Potatoes and green beans. 
Day 24 (Th) -- Greek Marinated Flank Steak and Hummus Platter -- not Paleo but awesome. The kids chowed this. 
Day 25 (F) -- leftovers
Day 26 (Sat) -- Taquiza Birthday Party!! We hosted a party for a friend who is a fabulous cook -- she made several different kinds of authentic tacos and fixings and I made a tasty Mexican Street Corn Salad with Avocado and super yummy Mexican Fruit Plate with Chili Lime Salt.
Day 27 (Sun) -- dinner out 

Day 29 (T) -- Marinated and Grilled Flank Steak; Asparagus and Mushrooms in Lemon Thyme Butter; Sauce; cauliflower rice
Day 30 (W) -- Hawaiian Chicken Fajitas (everyone LOVED these); cauliflower rice  

No comments: