Salmon or Steak with Chimichurri Sauce

Recipes

Apr 18

Written By

Try delightful herby Argentinian Chimichurri with salmon or steak. Serve on top of 2 cups raw spinach and ½ cup brown rice. Spinach will wilt under heat of food. You won't feel like you're dieting while enjoying this lower fat, sodium and gluten free meal!INGREDIENTS4 (6oz) Salmon fillets or 1 ½ pounds flank steak, trimmedJuice of 1 lime1 tbsp olive oil½ tsp salt¼ tbsp black pepper½ tbsp ground cumin½ tsp mustardChimichurri Sauce:1 garlic clove1 ½ cups fresh parsley1 cup fresh cilantro¼ cup green onion, diced3 tbsp red wine vinegar3 tbsp olive oilSalt and pepperDIRECTIONSCombine olive oil, salt, pepper, cumin and mustard in a small bowl, mix well. Rub salmon or steak with this marinade and place in a large bag. Seal and refrigerate for a least 2hours.Place chimichurri ingredients in a food processor. Process until smooth.Remove meat from marinade and place on grill (fish skin side up). Pour as much marinade on meat as will stay on it versus running straight off and throw away the remainder along with the bag. Cook salmon 2 minutes, flip, and cook for another 5-8 minutes. Steak needs about 5 minutes on each side for medium. Adjust time do reach your desired degree, such as medium rare or medium well. Remove from grill allow the meat to rest for 10 minutes. Slice steak against the grain but leave salmon fillets whole. Top with chimichurri sauce.