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Chimichurri Steak Salad

Chimichurri Steak Salad recipe

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Chimichurri Steak Salad is a vibrant and flavorful dish that combines tender grilled steak with fresh greens and zesty chimichurri sauce. Perfect for busy weeknights or special gatherings, this salad is not only visually appealing but also packed with nutrients. The herbaceous chimichurri adds a delightful kick, making every bite enjoyable. Plus, it comes together quickly, allowing you to spend more time with loved ones and less time in the kitchen. Whether you choose to customize it with additional veggies or proteins like chicken or tofu, this salad is sure to please everyone at the table.

Ingredients

Scale
  • 1 cup packed flat-leaf parsley, finely chopped
  • 2 tablespoons fresh oregano leaves, finely chopped
  • 35 cloves garlic, finely minced or grated
  • 1/4 cup apple vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 – 1 teaspoon red pepper flakes
  • 3/4 teaspoon coarse sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 to 1.5 pounds flank steak or sirloin
  • 1 tablespoon olive oil for cooking steak
  • 810 cups salad greens such as arugula or spinach
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 small red onion, very thinly sliced
  • 1 ripe avocado, sliced or diced
  • Toasted nuts or seeds (optional)

Instructions

  1. Prepare the chimichurri sauce by combining minced garlic, chopped parsley, oregano, apple vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Let it sit for 30 minutes to meld flavors.
  2. Season the steak with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the steak until desired doneness (about 4-6 minutes per side for medium). Rest the steak before slicing.
  3. In a large bowl, mix together greens, halved cherry tomatoes, thinly sliced red onion, and any extra veggies you desire. Drizzle with chimichurri sauce.
  4. Slice the rested steak thinly against the grain and place on top of the salad. Drizzle more chimichurri sauce over everything before serving.

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