Chimichurri salad with steak

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This meal salad with potatoes and steak is delicious in combination with Argentinian Chimichurri sauce.


Chimichurri Sauce:


 Chop the onion as finely as possible and crush the garlic (or chop very finely as well). Also finely chop the red pepper. Place these finely chopped ingredients in a container or bowl. Add the oregano, thyme, mustard powder, red wine vinegar, olive oil, pepper and salt and stir well. Chop the fresh parsley very finely and stir in. Let the chimichurri sauce stand for half an hour to overnight. Bake the potatoes in a pan or in the oven until tender and crispy. Cut the cherry tomatoes in half, the avocado into strips and the lettuce into coarse pieces.

 Divide the vegetables and avocado on a plate. Heat a little butter in a pan and fry the steak. Sear it over high heat first, then lower the heat and cook for a further 3 minutes for rare, 5 minutes for medium or 8 minutes for welldone, depending on the thickness of the meat. Then put it in a piece of aluminum foil for 5 minutes to rest. Then cut into slices and serve on the salad with the Chimichurri dressing.

Source: Leukerecepten by leukerecepten-nl.
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