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Chimichurri Steak Salad

Chimichurri Steak Salad recipe

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Chimichurri Steak Salad is a vibrant, hearty dish that takes your taste buds on a flavorful journey. The succulent steak is perfectly complemented by the zesty chimichurri sauce, which is made with fresh herbs and tangy apple cider vinegar. This salad not only looks stunning but is also easy to prepare, making it an ideal choice for busy weeknights or entertaining guests. Packed with fresh greens, colorful vegetables, and protein-rich steak, this salad is as nutritious as it is delicious. Customize it with seasonal veggies or swap in your preferred protein for a meal that suits your taste. Once you serve this delightful salad, it’s sure to become a family favorite.

Ingredients

Scale
  • 1 cup packed flat-leaf parsley, finely chopped
  • 2 tablespoons fresh oregano leaves, finely chopped
  • 35 cloves garlic, finely minced
  • 1/4 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 1/21 teaspoon red pepper flakes
  • 3/4 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 1.5 pounds steak (flank, skirt, sirloin, New York strip, or ribeye)
  • 1 tablespoon olive oil for cooking steak
  • 810 cups mixed greens (arugula, romaine, spinach)
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 small red onion, very thinly sliced
  • 1 ripe avocado, sliced

Instructions

  1. For the chimichurri sauce: In a bowl, combine minced garlic, chopped parsley and oregano, apple cider vinegar, red pepper flakes, salt, and pepper. Stir in olive oil until well mixed.
  2. Cook the steak: Heat olive oil in a skillet over medium-high heat. Season the steak with salt and pepper and sear for 4 minutes on each side for medium-rare. Let rest before slicing.
  3. Assemble the salad: In a large bowl or platter, place mixed greens topped with cherry tomatoes and red onion. Add sliced steak and avocado.
  4. Drizzle chimichurri sauce over the salad just before serving.

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