This was my solution to using up some leftover steak and chimichurri sauce I had. Click here for my chimichurri recipe. When I want it to be more like a dressing I throw the leftovers in the food processor or magic bullet to make it less chunky. It was a great way to stretch the little bit of steak I had left into two salads for lunches for my husband and I. The rest of the ingredients are staples I keep on hand so it was a super easy lunch to throw together. I like to chop up my lettuce/greens in a salad because it makes it easier to eat in a salad. You can do that part however you want! I also will often cook up about a cup of quinoa early the week so I can use it in salads and wraps throughout the week. So this recipe splits a 1/2 cup cooked between two salads.
Steak and Quinoa Chimichurri Salad
- 4 cups fresh spinach roughly chopped
- About 2 oz left over flank steak, chopped into bite sized pieces
- a handful of cherry tomatoes(about 15), halved
- 1/2 cup of cucumber diced
- 1/2 of a can of corn, rinsed (or leftover fresh if you have it)
- 1/2 of cup of cooked red quinoa
- 1/4 cup of leftover quinoa dressing
- Divide ingredients between two salad bowls in layers. Spinach, quinoa, corn, cucumbers, tomatoes.
- I like to heat my steak for about 30 seconds to take the chill off before throwing it in.
- Then top each with half the dressing!
**Makes 2 good lunch sized salads
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