Free-From Steak and Quinoa Salad with Chimichurri

Chimichurri is the signature sauce of Argentinian cuisine, and it raises the stakes in this flavor-packed grains, greens and beef combination. In fact the sauce does double duty, providing both the steak marinade for tender grilled beef, as well as the salad dressing. Photo: Andrew Grinton

Makes: 4 servings
Free of: gluten and all top allergens


  • 1 jalapeño pepper, stem and seeds removed
  • 1 clove garlic
  • 1/4 cup red wine vinegar
  • 2 tbsp chopped cilantro
  • 1/4 cup chopped parsley
  • 1/2 cup non-GMO canola oil, divided
  • 1 tsp salt, divided
  • 1 small flank steak
  • 2 cobs corn
  • 2 cups tri-colored quinoa, cooked
  • 19 oz can black beans, drained and rinsed
  • 4 cups baby arugula


  1. For steak marinade, using a food processor, blend the jalapeño pepper, garlic, vinegar, cilantro, and parsley on medium speed until finely chopped. With the motor still running, stream in 6 tablespoons of the oil.
  2. For dressing, remove 1/4 cup of this mixture to a small bowl, stir in remaining 2 tablespoons oil and 1/2 teaspoon of the salt. Set aside.
  3. Place remaining marinade and flank steak in a large resealable food storage bag. Press air out of bag and seal, then massage marinade over steak to coat. Refrigerate for at least 3 hours or overnight.
  4. Preheat grill to high. Remove steak from marinade and sprinkle with remaining 1/2 teaspoon salt. Place on grill and cook 5-6 minutes per side for rare or longer to desired doneness. Remove to cutting board to rest for 10 minutes. Slice, against the grain, into 1/2-inch thick slices.
  5. Meanwhile, roast corn on grill until lightly charred. Remove to a plate. When cool enough to handle, cut kernels from cob by inverting a small bowl inside a large bowl. Stand a cob on small bowl and slice down along it. When done, remove small bowl.
  6. Toss quinoa with corn, black beans and arugula.
  7. Serve with sliced steak atop the quinoa-based salad. Whisk reserved dressing and offer on the side.

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