Chimichurri Ribeye Cap Steak Salad | Wild Fork
Easy
Prep Time 5 MinCook Time 20 MinServings 2-3
A hearty steak salad built around seared Chimichurri Ribeye Cap Steak, peppery arugula, cherry tomatoes, and shaved parmesan, all tied together with a chimichurri dressing.
INGREDIENTS
5 oz arugula
1/2 cup cherry tomatoes, halved
1/4 cup shaved parmesan
3 tbsp chimichurri sauce (as dressing)
LET'S GET COOKING!
1) Sear steak over high heat, 6-8 minutes per side to medium-rare.
2) Rest 5 minutes, then slice thin against the grain.
3) Toss arugula and cherry tomatoes with 2 tbsp chimichurri sauce.
4) Top salad with sliced steak and shaved parmesan.
5) Drizzle remaining chimichurri sauce over the steak before serving.