![To make a tasty Chimichurri Steak Salad, you need fresh and vibrant ingredients. Here’s what you'll require: - 1 pound flank steak - 2 cups mixed salad greens (arugula, spinach, and romaine) - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1/2 red onion, thinly sliced - 1/4 cup crumbled feta cheese - 1/4 cup olive oil - 1/4 cup red wine vinegar (or substitute with lemon juice) - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create a perfect blend of flavors. The flank steak provides protein, while the greens add crunch. The cherry tomatoes and avocado bring freshness. The feta cheese adds a creamy touch. The chimichurri sauce ties everything together with its zesty kick. If you're excited to try making this salad, check the Full Recipe for all the steps! To make the chimichurri sauce, I grab a mixing bowl. I add 1/4 cup of olive oil and 1/4 cup of red wine vinegar or lemon juice. Next, I mince 2 cloves of garlic and toss them in. Then, I sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of red pepper flakes. I season with salt and pepper to taste. I whisk it all together until it blends well. This sauce is bright and fresh, perfect for my steak salad. I heat my grill or grill pan to medium-high. I season 1 pound of flank steak generously with salt and pepper. Once the grill is ready, I place the steak on it. I cook it for about 5-7 minutes on each side for a medium-rare finish. After cooking, I remove the steak and let it rest for 5 minutes. Resting the steak helps keep it juicy and tender. For the salad, I take a large bowl. I add 2 cups of mixed salad greens, including arugula, spinach, and romaine. Next, I slice 1 avocado and add it to the bowl. I also add 1 cup of halved cherry tomatoes and 1/2 red onion, thinly sliced. I drizzle half of the chimichurri sauce over the salad and toss gently to mix. Now, I slice the rested flank steak against the grain into thin strips. I place these strips on top of the salad. To finish it off, I sprinkle 1/4 cup of crumbled feta cheese over everything. I drizzle the remaining chimichurri sauce on top. For a pop of color, I garnish with chopped fresh parsley. My chimichurri steak salad is ready to serve. Enjoy this fresh and flavorful delight! To cook the best flank steak, remember these steps: - Choose the Right Cut: Flank steak is lean. It cooks quickly but can be tough if overdone. - Season Generously: Use salt and pepper. This enhances the meat's flavor. - Grill at the Right Temperature: Preheat your grill to medium-high. This helps to sear the steak. - Time It Right: Grill for 5-7 minutes on each side for medium-rare. Adjust time for your preferred doneness. - Let It Rest: After grilling, let the steak sit for 5 minutes. This keeps it juicy. Chimichurri is versatile. Here are some tasty twists: - Add Citrus: Include lemon or lime juice for a bright flavor. - Spice It Up: Increase the red pepper flakes for more heat. - Fresh Herbs: Use cilantro or basil for a unique twist. - Nutty Flavor: Blend in some toasted nuts like walnuts or almonds. Feel free to experiment and find your favorite blend. When serving your steak salad, consider these ideas: - Add Crunch: Top with crispy tortilla strips for extra texture. - Cheese Options: Swap feta for goat cheese or blue cheese. - Grain Boost: Serve over quinoa or farro for a hearty meal. - Dress It Up: More chimichurri? Yes, please! Drizzle extra sauce on top. You can find the full recipe for Chimichurri Steak Salad and enjoy all these flavors together. {{image_2}} If you want to switch up the protein, try chicken or shrimp. Both options work well. For chicken, use boneless breasts or thighs. Cook them until they are juicy and tender. If you choose shrimp, grill them for just a few minutes on each side. They should be pink and firm. These proteins soak up the chimichurri sauce nicely. Feel free to mix in other veggies. Cucumbers add a nice crunch. Bell peppers bring a sweet flavor. You can also toss in radishes for some spice. Adding nuts like walnuts or almonds gives a crunchy texture. If you want a fruity twist, try adding sliced strawberries or mango. These ingredients make the salad brighter and more enjoyable. While chimichurri is a star, there are other choices. You could use a citrus vinaigrette for a fresh taste. Combine orange juice, lemon juice, and olive oil for a zesty kick. A balsamic vinaigrette can add sweetness, too. For a creamy touch, a yogurt-based dressing works well. Each dressing brings a new flavor and feel to the salad. Store your leftover salad in an airtight container. Keep it in the fridge. It stays fresh for up to three days. However, the avocado may brown quickly. To prevent this, you can add a splash of lemon juice to the avocado before storing. This keeps the color bright and fresh. You can freeze leftover flank steak. Wrap it tightly in plastic wrap. Then place it in a freezer bag. It lasts up to three months. When ready to eat, thaw it in the fridge overnight. This keeps the meat juicy and tender. Reheat steak gently to avoid drying it out. Use a skillet over low heat. Add a bit of olive oil to keep it moist. Heat for about five minutes, turning often. You can also reheat it in the microwave. Place it on a plate with a damp paper towel. Heat in short bursts, checking often. Enjoy your Chimichurri Steak Salad again with great flavors! For the full recipe, check out the recipe section above. Chimichurri is a fresh sauce from Argentina. It blends herbs, garlic, vinegar, and oil. Many people use it for grilled meats. This sauce has roots in Argentine cuisine. It adds a bright and tangy flavor. You can find variations in other South American countries. Each region has its twist on this classic. Yes, you can prepare parts of the Chimichurri Steak Salad ahead. Make the chimichurri sauce a day before. Store it in the fridge. This gives the flavors time to blend. You can also grill the steak in advance. Just slice it and store it chilled. Assemble the salad fresh when you are ready to serve. This keeps the greens crisp. Chimichurri Steak Salad goes well with many sides. Here are some ideas: - Garlic bread - Grilled vegetables - Roasted potatoes - Rice or quinoa - A light soup, like gazpacho These sides enhance the meal without overpowering the salad. To make a vegetarian version, swap the steak for grilled vegetables. Use zucchini, bell peppers, or mushrooms. You can also add chickpeas for protein. Maintain the same chimichurri sauce for flavor. This keeps the dish fresh and vibrant. Enjoy the same bright taste without the meat. For even more variety, add nuts or seeds for crunch. For the complete recipe, check the [Full Recipe]. In this blog post, we explored how to make a delicious chimichurri steak salad. We covered the key ingredients, like flank steak, fresh greens, and vibrant veggies. I shared simple steps to prepare the chimichurri sauce and cook the steak. You’ll find tips for perfect steak, variations for dressings, and safe storage methods. This dish is versatile and full of flavor. Experiment with your favorite ingredients or sides. Enjoy your cooking adventure with this tasty salad!](https://savoryspiral.com/wp-content/uploads/2025/07/48ea0661-b35a-4fb7-9b12-9b2abad2dbcc-250x250.webp)
Chimichurri Steak Salad
Elevate your dinner game with this delicious Chimichurri Steak Salad that’s both fresh and satisfying! Packed with vibrant salad greens, juicy cherry tomatoes, creamy avocado, and tender flank steak topped with a zesty chimichurri sauce, this recipe is perfect for a quick weeknight meal or impressive dinner party. Click to discover the full recipe and impress your family and friends with this mouthwatering dish!