Description
This Chimichurri Steak Salad is fresh, hearty, and full of bold flavor. Juicy grilled steak is paired with crisp greens, colorful veggies, and a bright, herby chimichurri dressing that doubles as the perfect sauce. It’s an easy, satisfying meal that feels restaurant-quality but comes together quickly at home.
Ingredients
Scale
- 1 lb flank steak
- 1 tablespoon olive oil
- Salt and pepper
- 6 to 8 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 red onion, sliced
- 1 bunch asparagus (optional)
- 1 cup fresh parsley
- 2 cloves garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon or lime juice
- 1/3 cup olive oil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Season the steak with olive oil, salt, and pepper and let it sit for 10 to 15 minutes.
- Heat a grill or skillet over medium-high heat and cook the steak for 3 to 5 minutes per side.
- Remove the steak and let it rest for at least 5 minutes.
- Add parsley, garlic, red wine vinegar, citrus juice, olive oil, red pepper flakes, salt, and pepper to a blender and pulse until slightly chunky.
- Prepare the salad base with greens, tomatoes, avocado, onion, and grilled vegetables.
- Slice the steak against the grain into thin strips.
- Place the steak over the salad and drizzle with chimichurri before serving.
Notes
Slice steak against the grain for tenderness. Let the steak rest before cutting to keep it juicy. Adjust chimichurri acidity with more oil or vinegar as needed. Store steak, dressing, and vegetables separately for meal prep. Add cheese, nuts, or seeds for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Argentinian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg