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- 1 pound flank steak - 1 tablespoon olive oil - Salt and pepper to taste - 4 cups mixed salad greens (arugula, spinach, and romaine) - 1 avocado, sliced - 1 cup cherry tomatoes, halved - ½ cucumber, thinly sliced - ¼ red onion, thinly sliced - 1 bell pepper, sliced (any color) For this salad, flank steak is the star. It is juicy and full of flavor. The olive oil helps keep the steak moist. Mixed salad greens add crunch and color. Avocado brings creaminess, while cherry tomatoes add a sweet bite. Cucumbers, red onion, and bell pepper give the dish even more texture and flavor. - 1 cup fresh parsley, finely chopped - ¼ cup fresh cilantro, finely chopped - 3 cloves garlic, minced - 1 teaspoon red pepper flakes - ½ teaspoon dried oregano - ½ cup olive oil - 3 tablespoons red wine vinegar (substitute with apple cider vinegar for a non-alcoholic option) - Salt and pepper to taste Chimichurri sauce is a fresh herb mix. It uses parsley and cilantro for a bright taste. Garlic adds depth, while red pepper flakes give it a kick. Dried oregano rounds out the flavors. Olive oil and red wine vinegar tie everything together. This sauce can make any dish pop with flavor. You can mix things up with different oils. Avocado oil or sesame oil can add a unique twist. If you want to change the vinegar, try balsamic or lemon juice for a different taste. You can also add other veggies like radishes or carrots for extra crunch and color. This salad is flexible, so feel free to get creative! {{ingredient_image_1}} To make the chimichurri sauce, start with a medium bowl. Chop the parsley and cilantro finely. Add the chopped herbs to the bowl. Next, mince the garlic and add that too. Sprinkle in the red pepper flakes and dried oregano. Now, slowly pour in the olive oil and red wine vinegar. Stir everything together until it blends well. Taste it and add salt and pepper as needed. Let the sauce sit so the flavors come together. This step is key for a tasty sauce. Get your grill or skillet ready by preheating it to medium-high heat. While it warms up, rub the flank steak with olive oil. Sprinkle a good amount of salt and pepper on both sides. Place the steak on the grill or in the skillet. Cook for about 5 to 7 minutes on each side for medium-rare. If you want it more done, cook longer. Use a meat thermometer to check the internal temperature. For medium-rare, it should hit 130°F. Once the steak is cooked, let it rest for 5 to 10 minutes. This helps keep it juicy. After resting, slice the steak thinly against the grain. Now, grab a large bowl. Add your mixed salad greens first. Then, layer in the sliced avocado, halved cherry tomatoes, cucumber, red onion, and bell pepper. Finally, top the salad with the steak strips. Drizzle the chimichurri sauce over everything. This adds color and flavor. You can toss it gently or keep it layered for a nice look. Enjoy your fresh and flavorful chimichurri steak salad! To get the best steak, you need to focus on two things: temperature and resting. First, always use a meat thermometer. For medium-rare, aim for 130°F. You can cook the steak for about 5-7 minutes on each side, but remember, cooking time may vary based on thickness. After cooking, let the steak rest for 5-10 minutes. This step helps keep the juices in the meat. If you skip this, your steak can taste dry. Chimichurri sauce is all about fresh flavors. To make it even better, adjust your ingredients. If you want a spicier kick, add more red pepper flakes. For a bright taste, try using more vinegar. Fresh herbs are key, so make sure your parsley and cilantro are fresh. You can also mix in some fresh mint for a unique twist. Always taste your sauce before serving to see if it needs more salt or pepper. When serving this salad, presentation matters. Layer your salad ingredients in a large bowl for a colorful look. You can also serve the steak on top of the salad or on the side. For a fun touch, add some crumbled feta cheese or nuts for crunch. Pair the salad with a light white wine or sparkling water for a refreshing meal. This salad is perfect for picnics or dinner parties. Pro Tips Rest the Steak: Allowing the steak to rest after cooking helps to retain its juices, resulting in a more flavorful and tender final dish. Slice Against the Grain: Always slice the steak against the grain for maximum tenderness. This technique shortens the muscle fibers, making each bite easier to chew. Customize the Chimichurri: Feel free to adjust the herbs and spices in the chimichurri sauce to suit your taste. Adding oregano or basil can give it a unique twist. Use Fresh Ingredients: For the best flavor, use fresh herbs and quality vegetables in your salad. Fresh ingredients make a significant difference in taste and presentation. {{image_2}} You can switch up the protein in your Chimichurri Steak Salad easily. If you want chicken, use grilled chicken breast instead of flank steak. Just season and cook it the same way. Shrimp is another great option. Simply grill or sauté shrimp for a quick cook time. For a vegetarian choice, try grilled tofu or chickpeas. Both add protein and texture to your salad. You can customize your salad with seasonal ingredients. In summer, add fresh corn or zucchini. In fall, roasted sweet potatoes make a tasty addition. You can also swap the greens. Try kale or mixed baby greens for different flavors and textures. This makes each meal special and fresh. Chimichurri sauce is delicious, but there are other options. You can try a lemon vinaigrette for a bright twist. A balsamic dressing pairs well with mixed greens, too. For a creamy texture, consider a yogurt-based dressing. Each dressing brings its own flavor and complements the salad in a new way. To store leftovers, place the salad in an airtight container. Keep the chimichurri sauce separate. This helps the greens stay crisp. Use the salad within two days for the best taste. The steak can last up to three days in the fridge. Always make sure to cover it well to avoid drying out. You can freeze chimichurri sauce for up to three months. Pour it into an ice cube tray for easy portions. Once frozen, transfer the cubes to a freezer bag. For the steak, wrap it tightly in plastic wrap and then foil. This prevents freezer burn and keeps it juicy. When ready to eat, thaw in the fridge overnight before reheating. The salad ingredients last about three days in the fridge. Cooked steak can stay fresh for three to four days. For the best flavor, eat it sooner rather than later. Always check for any signs of spoilage before consuming. Chimichurri sauce is a fresh, tangy sauce from Argentina. It is made with parsley, garlic, and olive oil. You can use it on grilled meats, veggies, or even as a dressing. Its bright flavor really brings dishes to life. I love adding chimichurri to my steak salad. It enhances the taste and adds a nice color. Yes, you can make this salad ahead of time! Prepare the chimichurri sauce and store it in the fridge for up to a week. Cook the flank steak and slice it, then keep it in an airtight container. For the salad, wash and chop the greens and veggies. Store them in separate containers to keep them fresh. Just mix everything together right before serving. If you don’t have flank steak, you can use other cuts of meat. Sirloin or skirt steak works well too. You can also use chicken breast or shrimp for a different twist. If you want a vegetarian option, try grilled portobello mushrooms or chickpeas. Just adjust the cooking time based on your choice. In this blog post, we covered how to make a delicious Chimichurri steak salad. We reviewed the main ingredients like flank steak, fresh greens, and avocado. I shared how to whip up the chimichurri sauce and tips for cooking the steak just right. You learned various ways to customize your salad and how to store leftovers. The options are endless, from different proteins to dressing choices. Enjoy this vibrant dish that brings flavor and freshness to your table. With simple steps, you can impress anyone with your cooking skills.

Chimichurri Steak Salad

A fresh and flavorful salad topped with grilled flank steak and a vibrant chimichurri sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Argentinian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound flank steak
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 4 cups mixed salad greens (arugula, spinach, and romaine)
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 0.5 cucumber, thinly sliced
  • 0.25 red onion, thinly sliced
  • 1 bell pepper, sliced (any color)
  • 1 cup fresh parsley, finely chopped
  • 0.25 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 0.5 teaspoon dried oregano
  • 0.5 cup olive oil
  • 3 tablespoons red wine vinegar (or apple cider vinegar for non-alcoholic option)
  • to taste salt and pepper

Instructions
 

  • Prepare the Chimichurri Sauce: In a medium bowl, combine finely chopped parsley, cilantro, minced garlic, red pepper flakes, and dried oregano. Slowly add the olive oil and red wine vinegar (or apple cider vinegar), stirring until well mixed. Season with salt and pepper to taste. Set aside to let the flavors meld.
  • Cook the Flank Steak: Preheat a grill or skillet over medium-high heat. Rub the flank steak with olive oil, and season generously with salt and pepper. Grill or cook for approximately 5-7 minutes on each side for medium-rare, or longer for your desired doneness. Use a meat thermometer to ensure it reaches an internal temperature of 130°F for medium-rare.
  • Rest the Steak: Once cooked, remove the steak from heat and let it rest for about 5-10 minutes. This helps to keep the meat juicy.
  • Slice the Steak: After resting, slice the flank steak against the grain into thin strips.
  • Assemble the Salad: In a large bowl, add the mixed salad greens, sliced avocado, cherry tomatoes, cucumber, red onion, and bell pepper.
  • Top with Steak and Chimichurri: Arrange the steak strips on top of the salad, and generously drizzle chimichurri sauce over the entire salad.
  • Serve: Toss gently to combine or keep the ingredients separate for a more visually appealing presentation.

Notes

Let the chimichurri sauce sit for a while to enhance the flavors.
Keyword chimichurri, healthy, steak salad