Skirt Steak w/ Arugula & Olive Salad
Serves 2
Ingredients
- 2 4-oz skirt steaks
For the Chimichurri Sauce
- 4 bunches flat leaf parsley, washed
- ½ cup loosely-packed oregano leaves
- ½ cup rough-chopped garlic chives
- 2 cloves garlic
- 1½ tsp salt
- ½ tsp chile flakes
- 2 tbsp red wine vinegar
- juice of 1 lemon
- ½ cup extra virgin olive oil
For the Muffaletta Style Olive Salad
- 1 cup stuffed olives
- 2 each peeled garlic cloves, minced
- 1pablano chile, ribs and seeds removed, minced
- 3 each scallions, sliced thin
- 2 sprigs fresh oregano, minced
- 2 tbsp minced parsley
- ¼ cup extra virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp ground black pepper
For the Salad
- ½ lb baby arugula or 2 bunches arugula
- ½ lb queso fresco, farmer’s cheese or feta
- 2 each 10” flour tortillas, cut into strips and dry toasted in oven
- ½ cup olive salad (above)
- ¼ cup chimichurri (above)
How-to
Make the Chimichurri
- Trim and discard the mostly leafless stem ends of the parsley, and rough-chop the remainder
- Add oil to a blender bowl and start blender
- Add remaining ingredients, bit by bit, until well incorporated, using additional oil as necessary
Prepare the Muffaletta Style Olive Salad
- Combine all olive salad ingredients and allow to rest overnight
Assemble
- Just before serving, toss arugula, queso fresco, tortillas and combine with Olive Salad and Chimichurri
- Serve with grilled skirt steaks