Free-From Steak and Quinoa Salad with Chimichurri

Chimichurri is the signature sauce of Argentinian cuisine, and it raises the stakes in this flavor-packed grains, greens and beef combination.

Makes: 4 servings
Free of: gluten and all top allergens

Ingredients

  • 1 jalapeño pepper, stem and seeds removed
  • 1 clove garlic
  • 1/4 cup red wine vinegar
  • 2 tbsp chopped cilantro
  • 1/4 cup chopped parsley
  • 1/2 cup non-GMO canola oil, divided
  • 1 tsp salt, divided
  • 1 small flank steak
  • 2 cobs corn
  • 2 cups cooked tri-colored quinoa
  • 19 oz can black beans, drained and rinsed
  • 4 cups baby arugula

Instructions

  1. For steak marinade, using a food processor, blend the jalapeno pepper, garlic, vinegar, cilantro, and parsley on medium speed until finely chopped. With motor still running, stream in 6 table- spoons of the oil.
  2. For dressing, remove 1/4 cup of this mixture to a small bowl, stir in remaining 2 tablespoons oil and 1/2 teaspoon of the salt. Set aside.
  3. Place remaining marinade and flank steak in a large resealable food storage bag. Press air out of bag and seal, then massage marinade over steak to coat. Refrigerate for at least 3 hours or overnight.
  4. Preheat grill to high. Remove steak from marinade and sprinkle with remaining 1/2 tsp salt. Place on grill and cook 5-6 minutes per side for rare or longer to desired doneness. Remove to cutting board to rest for 10 minutes. Slice, against the grain, into 1/2-inch thick slices.
  5. Meanwhile, roast corn on grill until lightly charred. Remove to a plate. When cool enough to handle, cut kernels from cob by inverting a small bowl inside a large bowl. Stand a cob on small bowl and slice down along it. When done, remove small bowl.
  6. Toss quinoa with corn, black beans and arugula.
  7. Serve with sliced steak atop quinoa-based salad. Whisk reserved dressing and offer on the side.

is recipe developer and food stylist. Her website is http://www.christinafrantzis.com