Grilled Steak Salad with Chimichurri Dressing

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This ultimate summer salad features juicy grilled steak, sweet corn, and tangy blue cheese over crisp romaine, all tied together with a vibrant homemade chimichurri dressing. It is a hearty, feel-good meal that’s satisfying enough for a daily staple yet impressive enough for any cookout. You’ll likely find yourself grilling extra steak just to ensure you have leftovers for this bright and flavorful dish.

Close-up collage showing grilled steak salad with chimichurri dressing, featuring juicy steak slices, cherry tomatoes, sweet corn, red onion, blue cheese crumbles, and fresh greens, all topped with a vibrant green chimichurri sauce. Text overlay reads "Grilled Steak Salad with Chimichurri Dressing."

Why You’ll Love This Grilled Steak Salad with Chimichurri Dressing

Hearty and light at the same time: Steak for substance, tons of veggies for crunch.
Chimichurri magic: The fresh, zesty dressing pulls it all together—no sad salads here.
Customizable: Pile on what you love, leave out what you don’t, make it your own.
Meal prep winner: Easy to prep ahead and throw together when you’re hungry.

What You’ll Need

Flank steak: About 1 lb, marinated and grilled for tenderness.
Olive oil, lime juice, soy sauce, sesame oil, garlic: All for a quick and tasty marinade.
Romaine lettuce: The crunchy base, but spring mix or arugula also work.
Corn: Grilled corn is summer gold, but canned works too.
Cherry tomatoes: Halved for pops of sweetness.
Red onion: Sliced thin for bite.
Blue cheese: Or swap for gorgonzola, feta, or leave it out if dairy isn’t your friend.
Chimichurri dressing: Homemade is always best, but store-bought in a pinch.
- Chimichurri basics: Parsley, garlic, olive oil, red wine vinegar, chili flakes, salt, and pepper. Blend or stir together and let it sit to get even better.

For precise amounts, check the recipe card at the end of the post.

Overhead view of all the ingredients needed for grilled steak salad with chimichurri dressing, including fresh romaine lettuce, raw steak, grilled corn, cherry tomatoes, red onion, blue cheese, parsley, olive oil, lime, garlic, seasonings, and a bowl of chimichurri sauce on a marble surface.

Swaps & Tips

Dairy-free? Skip the cheese or use your favorite vegan substitute.
Want extra veggies? Add grilled peppers or avocado.
No grill? Use a grill pan or even broil the steak in your oven.

How to Make Grilled Steak Salad with Chimichurri Dressing

Instructions

Marinate the Steak:
Place flank steak in a dish or zip-top bag. In a small bowl, whisk together 2 tablespoon olive oil, 1 tablespoon lime juice, 2 tablespoon soy sauce, ½ teaspoon sesame oil, and 2 teaspoon minced garlic. Pour over steak and marinate at least 30 minutes (up to 12 hours for max flavor).

Raw flank steak soaking in a garlic and soy marinade in a white baking dish, ready for grilling.

Grill the Steak:
Heat grill to medium-high (450–500°F). Remove steak from marinade, letting excess drip off. Grill 3–5 minutes per side, until center is 130°F for medium-rare. Rest 10 minutes, then slice thinly against the grain.

Juicy marinated flank steak sizzling on a grill with charred grill marks and bits of garlic, perfect for summer grilling.

Thinly sliced grilled flank steak on a white cutting board, showing juicy, medium-rare beef with charred edges.

Assemble the Salad:
In a big bowl, toss 4–6 cups chopped romaine with 1–2 cups corn (grilled or canned), 1–2 cups halved cherry tomatoes, 1 cup thinly sliced red onion, and 1 cup blue cheese crumbles. Lay sliced steak on top.

Large glass bowl filled with chopped romaine, cherry tomatoes, corn, red onion rings, and blue cheese ready to toss for a salad.

Make the Chimichurri Dressing:
In a bowl, mix ½ cup parsley (chopped), 3 minced garlic cloves, ¾ cup olive oil, ¼ cup red wine vinegar, 1 teaspoon chili flakes, and salt and pepper to taste. Drizzle generously over the salad.

Bright green chimichurri sauce made with fresh parsley, garlic, olive oil, and vinegar in a white bowl.

Serve:
Give everything a good toss or serve family-style with the dressing on the side for a “choose your own adventure” moment.

Fresh steak salad topped with sliced grilled steak, chimichurri sauce, corn, cherry tomatoes, red onion, and blue cheese on romaine lettuce.

Pro Tips for Steak Salad Success

Let the steak rest: This keeps it juicy, not dry!
Slice thin, against the grain: That’s the secret for melt-in-your-mouth bites.
Extra dressing: Chimichurri can double as a bread dip, so make plenty.
Prep ahead: Make the steak and chimichurri a day ahead for lightning-fast assembly.

Ways to Serve & Store

Make it a meal: Pair with grilled bread or roasted potatoes.
Lunch hero: Pack leftovers in containers—steak and salad separate—for the best desk lunch ever.
Dressing dreams: Use extra chimichurri on chicken, veggies, or as a dip for fries.

The Story Behind This Salad

Here at Meat & Melt, I’m a big believer in salads that don’t leave you wanting a snack 20 minutes later. This grilled steak salad with chimichurri dressing came about after a family cookout where we had leftover steak and all the summer produce hanging out in the fridge. I tossed everything together, poured over the herby green goodness, and everyone agreed: this is how you make salad a main event. It’s bright, hearty, and absolutely not “just a side.”

Close-up of sliced grilled steak on salad with chimichurri, blue cheese crumbles, corn, tomatoes, and lettuce, bright and colorful.

FAQ

What cut of steak is best for salad?

Flank steak is my go-to for tenderness and flavor, but sirloin, flat iron, or even leftover grilled steak works great.

Can I make this salad ahead?

Absolutely! Grill steak, prep veggies, and mix chimichurri up to a day in advance. Assemble just before serving for peak freshness.

Is there a cheese substitute?

Yes! Try feta, gorgonzola, or go cheese-free for dairy allergies.

What if I don’t have a grill?

A grill pan or cast iron skillet on the stove works, or broil the steak in the oven for similar results.