Chef Thad Kelley from Studio Movie Grill stops by Good Day to make a chimichurri sirloin salad with baby romaine, pickled red onions, cucumbers and cojita cheese.
1 cup Parsley
1/4 cup Mint
1/4 cup Basil
Salt and Pepper to taste
2 cups Extra Virgin Olive Oil
Finely chop herbs. Add seasoning. Blend with oil.
Chimichurri Sirloin Salad
Romaine Salad Mix 2 oz.
Steak, roughly cut into strips 4 oz.
Chimichurri Sauce, 2 oz.
Cucumbers, 1 oz.
Pickled Red Onions, 1 oz.
Kalamata Olives, cut ½ 1 oz.
Heirloom Tomatoes, sliced, 2 oz.
Cotija Cheese, 1 oz.
Green Onions, sliver, garnish
Parm Ranch Dressing, 3 oz. -- a mix of 4 parts store bought Buttermilk Ranch to 1 part grated Parmesan
Reserve chimichurri sauce for salad dressing, about 1/4 cup. Marinade steak strips in remaining chimichurri sauce overnight or at least one hour. Cook marinaded steak in skillet to desired doneness.
Place lettuce into salad Bowl. Toss the cooked Steak with reserved chimichurri sauce. Arrange steak strips around the edges of the salad and on top.
Place the cucumbers, olives, tomatoes, Cotija Cheese, salt/pepper and green onions on top of salad.
Serve with 3 oz. of Parmesan Ranch Dressing