Go Back
–+ servings

Chimichurri Steak Salad

A vibrant salad featuring grilled steak, fresh greens, and a zesty chimichurri dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Argentinian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Steak
  • 1 pound flank steak or skirt steak
Chimichurri Sauce
  • 1 cup fresh parsley finely chopped
  • 1/4 cup fresh oregano finely chopped
  • 4 cloves garlic minced
  • 1/2 cup olive oil extra virgin
  • 1/4 cup red wine vinegar
  • 1 teaspoon red pepper flakes optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Salad Base
  • 4 cups mixed greens such as arugula and spinach
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • 1/2 red onion thinly sliced

Method
 

Prepare the Chimichurri Sauce
  1. In a mixing bowl, combine the parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Whisk until well combined.
  2. Set aside to let the flavors meld while you prepare the steak.
Grill the Steak
  1. Preheat the grill to medium-high heat.
  2. Season the flank steak with salt and pepper on both sides.
  3. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness.
  4. Remove from the grill and let it rest for 5 minutes before slicing.
Assemble the Salad
  1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
  2. Slice the grilled steak against the grain into thin strips.
  3. Top the salad with the sliced steak and drizzle with chimichurri sauce.
  4. Toss gently to combine and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 5gFiber: 3gSugar: 2g

Notes

For a spicier chimichurri, increase the amount of red pepper flakes. This salad is best served fresh.

Tried this recipe?

Let us know how it was!