Chimichurri Steak Salad

Chimichurri steak salad came into my life during one of those evenings when I craved something bold and satisfying and still fresh and balanced. I had some steak on hand and a bunch of herbs that needed using so I whipped up a quick chimichurri and layered it all over a bed of crisp greens and the result was a total flavor explosion I couldn’t stop making week after week.

I’ve grown to love this dish for its punchy herb sauce and perfectly seared steak and the way it contrasts with juicy tomatoes and crunchy cucumbers. Whether I’m serving it for a quick weeknight dinner or impressing guests with something vibrant and filling this salad never disappoints and it always gets a round of compliments.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Steak – A juicy protein-packed star of the salad, seared to perfection.
• Cherry tomatoes – Add sweetness and pop to every bite.
• Cucumber – Refreshing crunch that balances the bold steak.
• Red onion – For a touch of tang and sharpness.
• Mixed greens – A crisp and cool base that holds all the flavors together.
• Olive oil – Adds richness and moisture to both steak and chimichurri.
• Fresh parsley – The main herb in chimichurri that brings bright, green flavor.
• Garlic – Adds sharp, savory depth to the chimichurri.
• Red wine vinegar – Provides acidity to balance the richness of the meat.
• Oregano – Earthy and herbaceous, a chimichurri essential.
• Red chili flakes – For a little heat and excitement.
• Salt and black pepper – To season everything perfectly.
• Tools You’ll Need
• Cast iron skillet or grill pan – To get that perfect sear on the steak.
• Cutting board – For prepping the vegetables and slicing the steak.
• Sharp knife – To chop herbs and get clean cuts on the steak.
• Mixing bowl – For tossing the salad and making the chimichurri.
• Tongs – To flip the steak easily and assemble the salad gently.
• Measuring spoons – For getting the dressing ingredients just right.
• Food processor (optional) – I use it when I want a quicker chimichurri blend.

Instructions

Step 1:

I start by seasoning the steak generously with salt and pepper then I let it rest at room temperature while I prep the veggies and chimichurri.

Step 2:

For the chimichurri I finely chop fresh parsley and garlic then I stir in olive oil red wine vinegar oregano chili flakes and a pinch of salt. I let it sit while I cook the steak so the flavors come together.

Step 3:

I heat a grill pan or skillet over medium-high heat and cook the steak for about 3 to 4 minutes per side depending on thickness and my desired doneness.

Step 4:

Once the steak is done I let it rest for 5 minutes before slicing it thinly against the grain.

Step 5:

I arrange a bed of mixed greens on a plate and top it with halved cherry tomatoes sliced cucumbers and thin slivers of red onion.

Step 6:

I place the sliced steak right on top and spoon generous amounts of chimichurri sauce over everything before serving immediately.

Tips

If you want extra tenderness I recommend marinating the steak in olive oil garlic and vinegar for at least an hour before cooking. I also like to double the chimichurri recipe and store it in the fridge—it goes great on grilled veggies and sandwiches too. And if you’re prepping ahead keep the greens and chimichurri separate until serving for the freshest result.

Ways to Serve

Serve warm as a satisfying main course dinner.

Make it a lunch bowl with added grains like quinoa or couscous.

Roll it into a wrap with a bit of feta for a steak salad wrap.

Pair with roasted potatoes or a glass of red wine for a date-night meal.

Frequently Asked Questions

What cut of steak is best for chimichurri steak salad?

I usually use flank steak or skirt steak because they cook quickly and slice beautifully.

Can I make the chimichurri ahead of time?

Yes! It actually tastes better after a few hours and lasts up to 5 days in the fridge.

Is chimichurri steak salad good for meal prep?

Absolutely—just store components separately and slice the steak before serving.

Can I grill the steak instead of pan-searing?

Yes! Grilling adds a smoky flavor that pairs wonderfully with the chimichurri.

See You in the Kitchen

I hope you give this chimichurri steak salad a try! It’s fresh, bold, and full of flavor and it’s always a crowd-pleaser at my table. Let me know how yours turns out and don’t forget to save this recipe for your next steak night!

Happy Cooking!

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