This is officially one of my favorite salads of the summer. Chimichurri is a popular topping throughout Central and South America most commonly used to complement  grilled meat. The salad dressing is simple –  a concoction of only a few ingredients that will not overpower the taste of the grilled steak. And believe me, the chimichurri topping packs enough flavor!

Recipe serves 4

Chimichurri Topping Ingredients

1/2 cup finely shopped parsley

4-5 garlic cloves finely minced

1/2 tbsp. dried oregano

1/2 tbsp. paprika

1/2 tbsp. red chili pepper flakes (adjust according to the level of spiciness you desire)

1/2 tbsp. red wine vinegar

juice of 1/2 lime

1/4 cup olive oil (adjust amount according to your desired consistency)

pinch of salt

pinch of fresh ground pepper

• In a bowl, combine all ingredients and mix until well incorporated. Taste and adjust ingredients according to taste. Set aside.

Tomato and Onion Topping

2 Roma tomatoes, chopped

1/2 purple onion, chopped

3 tbsp. liquid aminos

• Combine ingredients and set aside

Salad Dressing 

Juice of 4-6 limes

1/2 cup olive oil

pinch of salt

pinch of fresh ground pepper

• Combine all ingredients and whisk until well incorporated

Additional Ingredients

1 cup sweet yellow corn kernels

1 cup black beans

Spring salad mix

4 steaks grilled according to your preference

• To assemble salads, prepare each individual plate by serving the spring salad mix. Top with tomato mixture, corn, and black beans. Top with slices of grilled steak and chimichurri. Serve the salad dressing on the side.

Provecho!