Name: Salad with Arrachera and Spinach Chimichurri
Prep time: 23 min
Cook time: 8 min
Yield: 2
Cuisine: Argentina
Ingredients: 5 cloves garlic, for the chimichurri; 3/4 cups olive oil, for the chimichurri; 2 cups spinach, just leaves, for the chimichurri; 1 cup parsley, just leaves, for the chimichurri; 1 tablespoon chile flakes, 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; pepper, for the chimichurri; 1/4 cups olive oil, for the chimichurri; 1/4 cups olive oil, for the chimichurri; 600 grams skirt steak, without marinating; pepper; 1 bag Chopped Asian Eva® Salad; 1 cup cherry tomato, red, halved; 1/2 cups red onion; 1/2 cups cilantro

Preparation

15 mins

8 mins

Low

For the chimichurri, in a blender or with an immersion blender, blend the garlic cloves together with the olive oil, spinach, and parsley until you obtain a homogeneous mixture. Pour the mixture into a bowl and add the chili flakes, oregano, red wine vinegar, lemon juice, season with salt and pepper, and then pour in the olive oil. Mix with a spoon or whisk until fully combined. Reserve until use.

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Salad with Arrachera and Spinach Chimichurri

Ingredients

Preparation

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