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Round white plate filled with sliced Argentinian steak on a bed of greens with olives and shaved manchego cheese with a silver fork resting on top.

Argentinian Steak Salad

manchego cheese, chimichurri sauce

STARS

A hearty salad consisting of mild piquillo peppers, green olives, and nutty manchego cheese, all resting on a bed of peppery arugula and radicchio. Top it with grilled tri-tip steak, so juicy it would make a gaucho proud, and add chimichurri to taste. But trust us—made with chopped cilantro, parsley, garlic, and olive oil, this vibrant Argentinian sauce is so good you’ll want it smothered over every bite.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  20 minutes
Ingredients

Argentinian Steak 

  • 2 pounds tri-tip steak
  • 1 teaspoon canola oil
  • 1 teaspoon ancho chile powder
  • 1 teaspoon brown sugar
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • ½ teaspoon garlic powder 

Chimichurri Sauce

  • ¼ cup parsley
  • ½ cup cilantro
  • 2 jalapeños, deseeded
  • 1 garlic clove, peeled
  • 2 tablespoons apple cider vinegar
  • ½ cup canola oil

Salad

  • 2 large red onions, sliced ½-inch thick  
  • 2 cups radicchio, thinly sliced 
  • 4 cups baby arugula
  • 1 8-ounce jar piquillo peppers, drained and cut into thin strips
  • ⅔ cup (4 ounces) mixed pitted olives 
  • 4 ounces shaved manchego cheese
Directions
1
Brush the steak with oil and season with salt and pepper. Mix the remaining seasonings in a small bowl and sprinkle over the steak, massaging lightly. If time permits, cover the steak and refrigerate for one hour (or overnight) to absorb the flavors. Bring to room temperature before cooking. 
2
Preheat a grill pan to high heat with a drizzle of olive oil. Add the sliced red onions to one side of the grill and cook, flipping occasionally, while you cook the steak. Pat the steak dry with paper towels and sprinkle both sides with salt and pepper. Grill the steak for 3 to 4 minutes per side, until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well.
3
Transfer the grilled steak to a cutting board, let rest for 10 to 15 minutes, then slice against the grain. 
4
To make the chimichurri, add all ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. 
5
Divide radicchio and arugula between 4 serving plates and top with the sliced steak, grilled onions, peppers, olives, chimichurri, and cheese. 

Argentinian Steak Salad

manchego cheese, chimichurri sauce

STARS

A hearty salad consisting of mild piquillo peppers, green olives, and nutty manchego cheese, all resting on a bed of peppery arugula and radicchio. Top it with grilled tri-tip steak, so juicy it would make a gaucho proud, and add chimichurri to taste. But trust us—made with chopped cilantro, parsley, garlic, and olive oil, this vibrant Argentinian sauce is so good you’ll want it smothered over every bite.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Argentinian Steak 

  • 2 pounds tri-tip steak
  • 1 teaspoon canola oil
  • 1 teaspoon ancho chile powder
  • 1 teaspoon brown sugar
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • ½ teaspoon garlic powder 

Chimichurri Sauce

  • ¼ cup parsley
  • ½ cup cilantro
  • 2 jalapeños, deseeded
  • 1 garlic clove, peeled
  • 2 tablespoons apple cider vinegar
  • ½ cup canola oil

Salad

  • 2 large red onions, sliced ½-inch thick  
  • 2 cups radicchio, thinly sliced 
  • 4 cups baby arugula
  • 1 8-ounce jar piquillo peppers, drained and cut into thin strips
  • ⅔ cup (4 ounces) mixed pitted olives 
  • 4 ounces shaved manchego cheese

Directions

1
Brush the steak with oil and season with salt and pepper. Mix the remaining seasonings in a small bowl and sprinkle over the steak, massaging lightly. If time permits, cover the steak and refrigerate for one hour (or overnight) to absorb the flavors. Bring to room temperature before cooking. 
2
Preheat a grill pan to high heat with a drizzle of olive oil. Add the sliced red onions to one side of the grill and cook, flipping occasionally, while you cook the steak. Pat the steak dry with paper towels and sprinkle both sides with salt and pepper. Grill the steak for 3 to 4 minutes per side, until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well.
3
Transfer the grilled steak to a cutting board, let rest for 10 to 15 minutes, then slice against the grain. 
4
To make the chimichurri, add all ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. 
5
Divide radicchio and arugula between 4 serving plates and top with the sliced steak, grilled onions, peppers, olives, chimichurri, and cheese.