Steak Chimichurri Salad
A vibrant salad with seared steak, fresh chimichurri, mixed greens, cherry tomatoes, cucumber, avocado, and crumbled cheese. Ready in about 30 minutes and great for weeknight dinners or entertaining.
Ingredients
Salad
- 5 cups mixed salad greens arugula, baby spinach, romaine
- 1 cup cherry tomatoes halved
- ½ English cucumber thinly sliced
- ½ small red onion thinly sliced
- 1 avocado sliced
- 2 tbsp crumbled feta or queso fresco optional
Chimichurri
- 1 cup packed fresh flat-leaf parsley
- ½ cup fresh cilantro optional
- 3 cloves garlic
- ⅓ cup extra-virgin olive oil
- 1 tsp red pepper flakes
- Salt and freshly ground black pepper to taste
- Juice of ½ lemon optional
Steak
- 1 lb flank steak or skirt steak
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil for searing
Instructions
- Combine parsley, cilantro, garlic, lemon juice, red pepper flakes, and a pinch of salt in a food processor or finely mince by hand. While pulsing, drizzle in olive oil until the sauce is loose and spoonable. Reserve 2 tablespoons for the salad dressing.
- Pat steak dry and season both sides with kosher salt and black pepper. Heat a heavy skillet over high heat, add olive oil, and sear steak 3–4 minutes per side for medium-rare (125–130°F). Transfer to a cutting board and rest 5–8 minutes.
- Toss mixed greens with about 1–2 tablespoons of chimichurri to lightly dress them. Arrange on a platter or plates.
- Top dressed greens with cherry tomatoes, cucumber, red onion, and avocado. Slice steak thinly against the grain and fan over the salad. Spoon remaining chimichurri over the steak and finish with crumbled feta if using.
Notes
- Make chimichurri a day ahead — flavors deepen and it keeps 3–4 days refrigerated.
- Slice steak against the grain for maximum tenderness.
- Adjust red pepper flakes to control heat; fresh jalapeño can be substituted.
Nutrition
Calories: 420kcalCarbohydrates: 9gProtein: 32gFat: 28gSaturated Fat: 5gSodium: 560mgSugar: 3g
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