Watercress Chimichurri Steak over Red Kale Medley

Savor our exquisite Watercress Chimichurri Steak, perfectly complemented by our unique, pre-mixed, ready-to-eat Red Kale Medley.

Watercress Chimichurri Ingredients:
Fried Plantains Ingredients:
Steak Ingredients:
Salad Ingredients:

Watercress Chimichurri

  1. Place the watercress, cilantro leaves, garlic, lime juice, vinegar, olive oil, salt, and pepper in a food processor and pulse until pureed and well combined but not over-purred.
  2. Reserve refrigerated and tightly covered for marinating and saucing meats.

Fried Plantains:

  1. Select very ripe plantains, almost all black. Peel them and slice them evenly into ¾ to 1 inch pieces.
  2. Fry until golden brown in preheated 350 to 375-degree oil, or sauté in oil and butter of moderately high heat in non-stick skillet.
  3. Drain to paper towels, seasoning with salt, pepper, brown sugar, and cayenne.


  1. In a large bowl, mix together about half of the chimichurri sauce or just enough to coat meat liberally, along with salt and pepper.
  2. Marinate for at least two to four hours in the refrigerator, tossing occasionally.
  3. Turn grill to high and preheat. Grill to sear meat, cooking to desired internal temperature.

Put it all together:

  1. On serving bowls or plates, arrange wedged avocadoes down on the edges.
  2. Lightly toss B&W Red Kale Salad Medley with a bit of remaining chimichurri to lightly dress, along with a bit of salt and pepper.
  3. Slice and place steak slices over the center of the salad.
  4. Sprinkle/arrange with cherry tomatoes, shaved reddish, and onion.
  5. Drizzle lightly all over with additional chimichurri and a touch of extra virgin olive oil.
  6. Garnish with crispy plantain chips and cilantro sprigs.


We’d love to hear your thoughts, ideas and comments on this recipe.

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