Steak Salad with Creamy Chimichurri Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seared steak served over crisp kale and greens with fresh oranges, feta, and pistachios, dressed with a creamy herb-forward chimichurri. A satisfying, bright salad for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 lb skirt steak or flank steak
- Salt to taste
- Freshly cracked black pepper to taste
- 4 cups kale ((from 1 bunch) washed and destemmed)
- 4 cups little gems ((from 2 small heads) washed and rough chopped)
- 2 small Persian cucumbers (sliced ⅛ inch thick)
- 1 cara cara orange (peeled and sliced ⅛ inch thick)
- ¼ cup pistachios (roasted and roughly chopped)
- 4 ounces feta (crumbled)
- ½ red onion (thinly sliced)
- ½ cup red wine vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- 1 cup parsley leaves ((from ½ bunch of parsley))
- 1 cup cilantro leaves ((from ½ bunch of cilantro))
- 1 garlic clove
- ½ cup Greek yogurt
- ¼ cup fresh lemon juice ((from 1 lemon))
- 1 tablespoon olive oil
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 5m
- Sodium
- 2432mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1992mg
- Calcium
- 597mg
- Iron
- 14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 2432MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.