Try this grilled steak and rice salad, made with store-bought chimichurri sauce, for a fresh and flavorful meal that you’ll want to serve all summer long!
Topped with bright chimichurri, this Grilled Steak and Brown Rice Salad Platter perfectly combines rich, juicy strip loin with fresh, zesty ingredients.
Prepare rice according to package directions.
Meanwhile, preheat grill to medium-high heat; grease grate well. Season steak all over with steak seasoning.
Grill steak for 2-3 minutes per side, or until well-marked and internal temperature reaches 135ºF for medium-rare. Or grill until cooked as desired. Let stand for 10 minutes; slice thinly.
Toss together rice, arugula, tomatoes, avocado, salt, pepper and 1/2 cup chimichurri sauce in a medium bowl. Transfer to serving platter.
Arrange steak slices over salad. Sprinkle with goat cheese and drizzle with remaining chimichurri sauce.
Substitute crumbled blue cheese for goat cheese, if desired.
Strip loin is one of the most flavorful steak options. Follow these tips so you don’t lose any of its juicy flavor.
-Before applying the seasoning, take a paper towel and pat the steak dry — this will give you those irresistibly crisp edges.
-Avoid puncturing the meat with a fork or dropping it, by using a spatula, by flipping the steak with tongs.
-Remove meat when it’s slightly underdone to seal in those mouthwatering juices while the steak continues to cook.
-If you’re worried about the temperature of your steak, cover your meat with aluminum foil to keep it hot.
If you’ve mastered the art of searing on the grill, or even inside on the stove, and are craving another rich steak dish, look no further than our hearty Cheesy Jalapeño Pepper Steak with White Rice. Our take on the Philly cheesesteak adds a spicy twist and will surely satisfy all you meat lovers.
And don’t forget that no barbecue is complete without a sweet treat! Check out these Sweet Memorial Day Dessert ideas to serve for any holiday or outdoor get-together.
There’s no better way to accompany your grilled meat than with a chimichurri sauce! But, we’ve made it even heartier by turning it into a whole grain side salad using Minute® Instant Brown Rice. This simple rice salad is made with brown rice, arugula, tomatoes, avocado and your favorite store-bought chimichurri sauce. Our convenient rice takes just 10 minutes to cook, so you can toss the salad together ahead of time or quickly while your meat cooks.
Not sure what’s in chimichurri? Consisting of parsley, garlic, oregano, olive oil and vinegar, this herb sauce originated in Argentina, but, not surprisingly, it has made its way around the world. Heap this herb sauce on your dish to complement that rich meat and those peppery notes.