Zesty Chimichurri Steak Salad with Grilled Vegetables - Pure Wesson Oil
Fresh off the grill and bursting with flavor, this Chimichurri Steak Salad with Grilled Vegetables is your new go-to summer meal. Perfect for warm evenings
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Cooking tools:
- Grill
- Mixing bowl
- Whisk
- Dish
- Zip-top bag
- Aluminum foil
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Serving platter
- Refrigerator
Ingredients
- Flank steaks 2 (6-8 oz) steaks.
- Romaine lettuce 1 large head.
- Zucchini, large 1 cut into 1.5-inch pieces.
- Wesson Vegetable Oil 2 tsp.
- Artichoke hearts, quartered 1/2 cup.
- Feta cheese 1/4 cup, crumbled.
- Wesson Vegetable Oil 3/4 cup.
- Red wine vinegar 2 tbsp.
- Garlic, grated 1 tbsp.
- Red onion, minced 1 tbsp.
- Cilantro 3/4 cup.
- Parsley 2 tbsp.
- Oregano, dry 1 tsp.
- Lemon juice 1 tbsp.
- Lemon zest 1 tsp.
- Cumin 1 tsp.
- Red pepper flakes 1 tsp.
- Kosher salt 1 tsp.
- Black pepper, ground as desired.
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