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Restaurants›Cafecito›Argentine Steak Salad Recipe

Argentine Steak Salad Recipe

Inspired by Cafecito

Time1h

Serves4

Steak strips | roasted sweet potato | feta | tomatoes | mixed greens | house balsamic vinaigrette | chimichurri

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Ingredients

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Salad Base

4 cups Mixed greens

1 cup Cherry tomatoes

1 cup Feta cheese, crumbled

2 cups Sweet potatoes, diced

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

Steak

1 pound Steak (sirloin or flank)

1 teaspoon Cumin

1 teaspoon Watkins garlic powder

to taste Celtic sea salt

to taste black pepper

Dressing

3 tablespoons Aged balsamic vinegar

1 tablespoon olive oil

1 teaspoon Honey

1 teaspoon Dijon mustard

to taste Celtic sea salt

to taste black pepper

Chimichurri

1 cup Fresh parsley, chopped

3 cloves Garlic, minced

2 tablespoons red wine vinegar

1 cup olive oil

to taste Red pepper flakes

to taste Celtic sea salt

Method

Preparation

1

Roast Sweet Potatoes

Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

2

Cook the Steak

Season the steak with cumin, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and cook the steak for 4-5 minutes on each side or until it reaches your desired doneness. Let it rest for a few minutes before slicing into strips.

3

Make the Dressing

In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined.

4

Prepare the Chimichurri

In a bowl, mix together parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Adjust seasoning to taste.

5

Assemble the Salad

In a large bowl, combine mixed greens, cherry tomatoes, roasted sweet potatoes, and feta cheese. Drizzle with balsamic vinaigrette and toss gently. Top with steak strips and chimichurri before serving.