This vibrant Steak Salad Bowl with Chimichurri sauce is loaded with veggies, high in protein and naturally gluten-free. The perfect meal to enjoy on sunny days!
**This post is sponsored by the Irish Food Board. All opinions, as usual, are my own. **
Speaking about steak, the quality of the meat is crucial when making a great, tasty, juicy steak full of flavour.
And in terms of quality, my personal favorite is Irish Beef.
That's why I immediately jumped on board when the Irish Food Board asked me to create an exclusive meaty recipe.
Why Irish beef is one of the best
There are three main factors that make Irish beef so qualitatively great:
- The innovative agricultural production, which mixes traditional techniques and modern farming methods using cutting edge technology.
- The high-quality Irish cattle comes down to unique breeding practices that have enabled Irish farmers to produce cattle that possess many benefits of different breeds.
- Ireland's grass is particularly rich in nutrients, thanks to the island geographical position and climate. Irish cattle graze the lush green pastures about 300 days per year, and this ensures all the nutrients coming from the grass are passed over the animals.
All the reasons above make sure that this Irish steak salad bowl not only tastes amazingly delicious, but is also loaded up with nutritional value.
Ready in less than 30 min, made with super fresh ingredients and awesomely gluten-free, what could you ask for more?
Best of all, this steak salad bowl is light and refreshing – just the perfect balanced meal to enjoy all summer long.
Perfectly cooked Irish Sirloin Steak served with seasonal baby salad leaves, sweetcorn, carrot ribbons and delicious avocado. Finish off with a drizzle of homemade Chimichurri sauce, and you have the perfect summer meal!
More summer recipes to try:
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Steak Salad Bowl with Chimichurri Sauce
For the steak:
- 180 gr 2cm high Irish sirloin steak
- 1 tbsp light soy sauce
- 1 tbsp fresh lemon juice
- 1 garlic clove slightly mashed
- a pinch of sea salt flakes
For the Chimichurri sauce:
- ½ cup fresh parsley leaves chopped
- 3 tbsp fresh oregano leaves chopped
- 2 garlic cloves chopped
- 1 shallot chopped
- 3 tbsp red wine vinegar
- 8 tbsp extra virgin olive oil
- a pinch of sea salt flakes
- ½ fresh red chili finely minced
For the salad:
- ½ avocado
- 1 carrot
- 2 tbsp cooked sweetcorn
- a bunch of fresh organic baby salad leaves
- 1 lime wedge
- For the marinade: whisk together soy sauce, lemon juice, and garlic clove.
- Place the meat in a zip-lock bag and pour the marinade all over. Close the bag and refrigerate for at least 4 hours.
- In the meantime, prepare the chimichurri sauce. In a small food processor, add parsley, oregano, garlic, shallot, sea salt and red wine vinegar. Pulse until combined, then slowly pour the olive oil in and pulse until you reach a nice creamy consistency (you may also leave it chunky if you prefer).
- Remove from the food processor, and mix in the finely chopped chili pepper. Refrigerate until ready to use.
- Remove the meat from the marinade, pat dry and season with a generous pinch of sea salt on both sides. Place the steak on a hot grill (or cast iron skillet). For medium-rare, cook for 2.5 minutes on each side, turning the meat every minute.
- Remove the steak from the grill and allow to rest on a hot plate for about 2 minutes, then cut into slices.
- Whilst the steak cooks, prepare the salad. Peel and finely slice into ribbons the carrot. Peel and finely slice the avocado.
- To assemble your salad, arrange a bunch of fresh baby salad leaves in a bowl, top with carrot ribbons, sliced avocado, and sweetcorn.
- Arrange the steak slices in your salad bowl, and top with chimichurri sauce. Serve immediately, with a lime wedge on the side.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.