Yields: 6 Servings

Argentine Steak Salad


  • (see below) Spicey Chimichurri Dressing
  • 1 1/2 pound or London Broil Beef Top Round Steak, boneless
  • 1 teaspoon ACCENT Flavor Enhancer
  • 12 ozs. 6 cups mixed greens
  • 1 jar 7 oz. B&G Roasted Peppers, drained, thinley sliced
  • 1 cup 3 oz. mushrooms, sliced


Heat coals or gas grill. Prepare Chimichurri Dressing; set aside. Sprinkle steak with flavor enhancer; grill to desired doneness, turning once. Cut beef into thin slices. In large bowl, toss beef slices, dressing, salad greens, pepper strips and mushrooms. Serve immediately.

Spicy Chimichurri Dressing: In bowl, combine 3/4 cup finely chopped Italian parsley (lightly packed), 1/4 cup Regina Red Wine Vinegar, 3 tablespoons Polaner Chopped Garlic, 2 tablespoons extra-virgin olive oil, 3 tablespoons water, 1 ½ teaspoons Polaner Chopped Oregano, and 1 ½ teaspoons Trappey's Red Devil Hot Sauce until well blended. Makes about 1 cup.
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