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Chimichurri Steak Salad

Chimichurri Steak Salad recipe
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If you’re on the hunt for a vibrant, protein-packed dish that balances hearty flavors with fresh ingredients, look no further than this Chimichurri Steak Salad. This recipe showcases tender steak drizzled in a zesty chimichurri sauce made from fresh herbs, garlic, and a splash of apple cider vinegar. Perfect for busy weeknights or casual gatherings, this salad is not only quick to prepare but also versatile—swap in your favorite veggies or proteins to make it your own. With its colorful presentation and bold taste, this Chimichurri Steak Salad is sure to impress family and friends alike while keeping you energized and satisfied.

Ingredients

Scale
  • 1 cup packed flat-leaf parsley, finely chopped
  • 2 tablespoons fresh oregano leaves, finely chopped (or 2 teaspoons dried oregano)
  • 3–5 cloves garlic, finely minced or grated
  • 1/4 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil, good quality
  • 1/2 – 1 teaspoon red pepper flakes, or to taste
  • 3/4 teaspoon coarse sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 to 1.5 pounds steak (flank steak, skirt steak, sirloin steak, New York strip steak or ribeye)
  • 1 tablespoon olive oil for cooking the steak
  • 8–10 cups of salad greens (arugula, romaine lettuce, mixed spring greens or spinach)
  • 1 pint cherry or grape tomatoes, halved or quartered if large
  • 1/2 small red onion, very thinly sliced
  • 1/2 English cucumber, sliced or diced (optional)
  • 1/2 red or yellow bell pepper, thinly sliced (optional)
  • 1 ripe avocado, sliced or diced (optional)
  • Roasted corn (optional)
  • Black beans (optional)
  • Toasted nuts or seeds (optional)

Instructions

  1. Start by finely mincing or grating the garlic cloves and chopping the fresh oregano leaves. In a bowl, combine these ingredients with apple cider vinegar, red pepper flakes, coarse sea salt, and freshly ground black pepper.
  2. Season your chosen steak generously with olive oil along with coarse sea salt and freshly ground black pepper. Heat your grill pan over medium-high heat until hot. Sear the steak for about 4-5 minutes on each side until it reaches your desired level of doneness. Letting it rest is crucial.
  3. While your steak rests, prep your salad greens and other colorful veggies. In a large bowl, mix together arugula, cherry tomatoes, red onion slices, cucumber slices, and any other veggies you’d like! Slice your rested steak against the grain into thin strips.
  4. Drizzle some chimichurri sauce over your salad base before adding sliced steak on top. Finish by drizzling more chimichurri over everything and toss gently.

Nutrition

Find it online: https://www.sweetfamilytable.com/chimichurri-steak-salad-recipe/