Description
Looking for the best chimichurri steak salad? This easy, healthy recipe is full of flavor and perfect for a quick dinner! Juicy grilled steak served on fresh greens with homemade chimichurri—it’s one of the best salad ideas out there. Simple ingredients, bold taste, and totally meal prep friendly!
Ingredients
- 8 oz flank or skirt steak
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 2 cups mixed greens
- 1/4 cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp dried oregano
- Pinch of red chili flakes
- Salt and black pepper to taste
Instructions
- Season the steak with salt and pepper and let it rest at room temp.
- Make chimichurri by mixing parsley, garlic, olive oil, vinegar, oregano, chili flakes, and salt in a bowl.
- Heat a grill pan over medium-high and cook steak 3–4 minutes per side.
- Let steak rest 5 minutes, then slice against the grain.
- Layer greens, tomatoes, cucumbers, and onion on a plate.
- Top with steak slices and spoon chimichurri over before serving.
Notes
- Use a meat thermometer to cook steak to your desired doneness.
- Chimichurri can be made 1–2 days ahead.
- Add feta or avocado for extra richness.
- Use grilled steak for added smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grill or Pan-Sear
- Cuisine: Argentinian