Description
Indulge in the vibrant flavors of Chimichurri Steak Salad, a delightful dish that combines tender steak with a zesty chimichurri sauce served on a bed of fresh greens. This recipe is perfect for both casual weeknight dinners and special occasions, offering a quick and satisfying meal that’s full of nutrition. With its fresh herbs and customizable ingredients, this salad is sure to impress anyone at your table.
Ingredients
Scale
- 1 cup packed flat-leaf parsley, finely chopped
- 2 tablespoons fresh oregano leaves, 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, or to taste
- 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, skirt, sirloin, or New York strip)
- 1 tablespoon olive oil for cooking
- 8–10 cups mixed salad greens (arugula, romaine, spinach)
- 1 pint cherry or grape tomatoes, halved
- 1/2 small red onion, very thinly sliced
- 1 ripe avocado, sliced or diced
Instructions
- For the chimichurri sauce, finely chop parsley and oregano, then mix with minced garlic, apple vinegar, red pepper flakes, salt, pepper, and olive oil in a large bowl.
- Season your chosen steak with salt and pepper; cook it in a heated grill pan until desired doneness (4-6 minutes per side).
- Assemble the salad by tossing mixed greens with cherry tomatoes and red onion in a large bowl.
- Slice the cooked steak against the grain and place it on top of the salad.
- Drizzle generously with chimichurri sauce before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg