Name: Chimichurri Steak Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Argentinian
Ingredients: 1 cup packed flat-leaf parsley, finely chopped; 2 tablespoons fresh oregano, finely chopped; 3-5 cloves garlic, finely minced or grated; 1/4 cup apple vinegar; 1/2 cup extra virgin olive oil; 1/2 – 1 teaspoon red pepper flakes; 3/4 teaspoon coarse sea salt or to taste; 1/2 teaspoon freshly ground black pepper or to taste; 1 to 1.5 pounds steak (flank, sirloin, New York strip, or ribeye); 1 tablespoon olive oil for cooking the steak; 8-10 cups mixed salad greens (arugula, romaine lettuce, or spinach); 1 pint cherry or grape tomatoes, halved; 1/2 small red onion, very thinly sliced; Optional: 1/2 English cucumber, sliced; Optional: 1/2 red or yellow bell pepper, thinly sliced; Optional: 1 ripe avocado, sliced or diced; Optional: crumbled feta or queso fresco; Optional: roasted corn; Optional: black beans, rinsed and drained; Optional: toasted nuts or seeds (pepitas or toasted sliced almonds)

Chimichurri Steak Salad

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Chimichurri Steak Salad is a vibrant dish that brings together juicy grilled steak, fresh greens, and a zesty chimichurri sauce. Perfect for busy weeknights or family gatherings, this salad is packed with flavor and can be prepared in under 30 minutes. The chimichurri sauce, made from fresh herbs and spices, elevates the dish, making it an instant favorite at any table. Customize it with your favorite vegetables or proteins for a satisfying meal that’s both healthy and hearty.

Author: Olivia
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Salad
Method: Cooking
Cuisine: Argentinian

Ingredients

Scale

1 cup packed flat-leaf parsley, finely chopped
2 tablespoons fresh oregano, finely chopped
3–5 cloves garlic, finely minced or grated
1/4 cup apple vinegar
1/2 cup extra virgin olive oil
1/2 – 1 teaspoon red pepper flakes
3/4 teaspoon coarse sea salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
1 to 1.5 pounds steak (flank, sirloin, New York strip, or ribeye)
1 tablespoon olive oil for cooking the steak
8–10 cups mixed salad greens (arugula, romaine lettuce, or spinach)
1 pint cherry or grape tomatoes, halved
1/2 small red onion, very thinly sliced
Optional: 1/2 English cucumber, sliced
Optional: 1/2 red or yellow bell pepper, thinly sliced
Optional: 1 ripe avocado, sliced or diced
Optional: crumbled feta or queso fresco
Optional: roasted corn
Optional: black beans, rinsed and drained
Optional: toasted nuts or seeds (pepitas or toasted sliced almonds)

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Instructions

Prepare the Chimichurri Sauce: Mince garlic and chop parsley and oregano. Mix with apple vinegar, olive oil, red pepper flakes, salt, and black pepper in a bowl. Let it sit to meld flavors.
Cook the Steak: Heat olive oil in a skillet over medium-high heat. Season steak with salt and pepper; sear for 4-6 minutes per side until desired doneness. Let rest before slicing.
Assemble the Salad: Toss greens with sliced tomatoes and onion in a large bowl. Top with sliced steak and drizzle with chimichurri sauce.
Serve: Toss gently to combine everything.

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 380
Sugar: 3g
Sodium: 620mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 5g
Protein: 28g
Cholesterol: 75mg

Find it online: https://www.fullrecipeshub.com/chimichurri-steak-salad-recipe/