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Eva

Eva

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Recipe of Salad with Arrachera and Spinach Chimichurri
Eva

Eva

Recipe of Salad with Arrachera and Spinach Chimichurri
Eva

Eva

Recipe of Salad with Arrachera and Spinach Chimichurri
Eva

Eva

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Salad with Arrachera and Spinach Chimichurri

15 mins
8 mins
Low
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A salad with roasted meat is a delight, in addition to being a complete and practical dish, because you cannot imagine how fast it will be to prepare it with Asian Chopped Salad Eva®, which includes all the chopped and ready-to-eat ingredients, plus already It comes with a lemon and soy sauce. With the chimichurri, it will be a mixture that will surprise you and will help you balance your dishes quickly and deliciously.
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Ingredients

2 portions
  • 5 cloves garlic, for the chimichurri
  • 3/4 cups olive oil, for the chimichurri
  • 2 cups spinach, only leaves, for the chimichurri
  • 1 cup parsley, only leaves, for the chimichurri
  • 1 tablespoon chili flake, for the chimichurri
  • 1 tablespoon oregano, for the chimichurri
  • 2 tablespoons red wine vinegar, for the chimichurri
  • 2 tablespoons lime juice, for the chimichurri
  • salt, for the chimichurri
  • black pepper, for the chimichurri
  • 1/4 cups olive oil, for the chimichurri
  • 1/4 cups olive oil, for the chimiburri
  • 600 grams skirt steak, without marinating
  • black pepper
  • 1 bag Chopped Asian Eva® Salad
  • 1 cup cherry tomato, red, halved
  • 1/2 cups red onion
  • 1/2 cups coriander

Preparation

For the chimichurri, in a blender or with an immersion blender, crush the garlic cloves together with the olive oil, spinach and parsley, until obtaining a homogeneous mixture.
Pour the mixture into a bowl and add the chili flakes, the oregano, the red wine vinegar, the lemon juice, season with salt and pepper and; pour in the olive oil. Mix with a spoon or balloon whisk until completely integrated. Reserve until use.
For the flank steak, on a sufficiently hot grill pan, cook the flank steak until the desired finish and season with pepper; We recommend cooking 8 minutes on both sides. Remove from heat, place on a board and cut into thick strips.
To assemble the salad, just open your Asian Chopped Salad Eva® bag and pour it over a bowl, add the included soy and lemon sauce and mix. On top, place the flank steak in thick strips, add abundant cherry tomatoes on one side, a little red onion and coriander leaves. Remember to add the corn tortilla, caramelised sesame and almond from the Asian Chopped Salad Eva® topping, add the spinach chimichurri to the meat and your salad is ready to eat.

PRESENTATION

Place in a bowl, make sure your ingredients are visible and abundant.

TIPS

Remember to blend the dried parsley leaves and spinach, otherwise the sauce will oxidize faster.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
339.7
kcal
16.99%
Carbohydrate, by difference
3.8
g
1.27%
Protein
1
g
2%
Total lipid (fat)
36.5
g
56.15%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Mary Navarro
30/09/2020 11:12:09
Riquisima

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